This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.
We're making chile de arbol salsa in the Chili Pepper Madness kitchen today, my friends, and you are going to LOVE this salsa. It's one of my favorite salsa rojas, or red salsas. It's a classic Mexican recipe, made from a base of chile de arbol peppers along with a few other ingredients that compliment the flavor and heat of chile de arbol peppers.
The focus is meant to be on the chile de arbol peppers themselves, so we're not overdoing it, though there is plenty of room for you to experiment and make the salsa your own. If you enjoy Mexican salsa, you'll want this recipe in your recipe box.
About Chile de Arbol Peppers
Chiles de Árbol are small, thin Mexican peppers about 2-3 inches long and less than a ½ inch wide. Their color is a bright, vibrant red. Chile de Árbol means “tree chili” in Spanish, a name which refers to the woody stem of the pepper. They're quite hot, measuring between 15,000 and 30,000 Scoville Heat Units (SHU), though some have been reported at up to 65,000 on the Scoville Scale, which is quite hot. At 30,000 SHU, this is 6 times hotter than the average jalapeno pepper. Heat wise, they're similar to the serrano pepper or cayenne pepper.
You will most often find them in dried form sold at Mexican grocery stores or in the ethnic section of your local grocer, though I have grown them in my garden and used them to make several hot sauces as well as fresh chile de arbol salsa. I've included recipe directions for making it both ways in the recipe card, with either dried or fresh pods.
Learn more about chile de arbol peppers here.
Let's talk about how we make chile de arbol salsa, shall we?
Chile de Arbol Salsa Ingredients
- 1 ounce dried chile de arbol peppers, or you can use 5 ounces fresh chile de arbol peppers
- 4 cups water (if using dried peppers, for rehydrating)
- 1 tablespoon olive oil
- 2 ounces red onion
- 2 garlic cloves, chopped
- ¼ cup packed cilantro (optional)
- Juice from 1 small fresh lime
- 1 teaspoon salt
- 2-3 tablespoons water (for thinning, as desired)
How to Make Chile de Arbol Salsa - the Recipe Method
FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS
Bring 4 cups water to a boil, then remove from heat.
Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa. I got a lot of seeds from my dried pods this time around. I've added them to a small bowl you can see how many there were.
Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils. This step is also optional, but I feel it adds a nice depth of flavor. You can skip this step if you're in a hurry.
Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged. Once they are softened, you can drain but reserve some of the water from the bowl if you'd like to use it to thin out the salsa.
Next, heat the oil in a pan and add the onions. Cook them down 4-5 minutes to soften, then add the garlic and cook for another minute, until you can smell the garlic. Add them to a food processor.
Add the rehydrated peppers to a food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt. Purée until smooth.
Taste and adjust with salt and a few splashes of water for a thinner salsa.
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
Add all of the ingredients to a food processor. Process until smooth. Note the color different with the fresh pods from the dried pods above. This one is quite a bit darker, which is to be expected with fresh peppers. I also didn't remove all of the seeds.
Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt as desired.
Cool and serve. The color of the finished fresh salsa is pretty much the same as the salsa made from the dried pods.
That's it, my friends! Chili de Arbol salsa for you! Dig in with corn tortilla chips or spoon it onto your tacos or burritos, or anything else you'd like. Just beware. It's quite spicy! I do love a spicy salsa.
Recipe Tips & Notes
- Heat Factor. HOT. Chile de arbol peppers have a nice level of heat. Enjoy! To dilute the heat, try adding fresh tomatoes to your salsa.
- Other Ingredients. You really want the flavor of the chile de arbol peppers to stand out with this salsa, so be sure to use complimentary flavors. I've used onion along with garlic, lime juice and a bit of salt. I often use fresh cilantro and red wine vinegar. You can skip any of those to your preference. Tomato is a popular addition as well. Try either fresh tomatoes or a bit of tomato sauce. I've also made this recipe with tomatillos.
- Seeding the Peppers. I usually remove the seeds from my salsas, though it isn't necessary. Some people feel the seeds are somewhat bitter. The main reason to remove the seeds is for consistency. If you want a smoother salsa, remove as many seeds as you can. I don't worry if there are some seeds in my salsa.
- The Soaking Water. You can reserve some of the soaking water used to rehydrate the peppers to thin out your salsa. There are a lot of nutrients in that water leached from the peppers. Some people say it is a bit bitter, though. If you feel it tastes bitter, then use fresh water to thin out your salsa.
- Let it Mingle. You can enjoy the salsa right away, but it is better if you transfer to a sealed container and refrigerate at least 2 hours to let the flavors mingle. Overnight is best.
- Storage. Keep in a sealed container in the refrigerator for up to a month, or in the freezer for 6 months.
Try Some of My Other Popular Salsa Recipes
- Fresh Pico de Gallo
- Habanero Salsa
- Fresh Mango Salsa
- Roasted Mango-Habanero Salsa
- Salsa Roja
- Salsa Verde (tomatillo salsa)
- Salsa Ranchera
- Salsa Macha
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chile de Arbol Salsa Recipe
Ingredients
FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS
- 4 cups water
- 1 ounce dried chile de arbol peppers
- 1 tablespoon olive oil
- 2 ounces onion
- 2 cloves garlic chopped
- ¼ cup packed cilantro (optional)
- Juice from 1 small fresh lime
- 1 teaspoon salt
- 2-3 tablespoons water for thinning, as desired
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
- 5 ounces fresh chile de arbol peppers stems and seeds removed
- 1 tablespoon olive oil
- 2 ounces onion
- 2 cloves garlic chopped
- ¼ cup packed cilantro (optional)
- Juice from 1 small fresh lime
- 1 teaspoon salt
- 2-3 tablespoons water for thinning, as desired
Instructions
FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS
- Bring 4 cups water to a boil, then remove from heat.
- Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.
- Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.
- Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.
- Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.
- Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.
- Process until smooth.
- Taste and adjust with salt and a few splashes of water for a thinner salsa.
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
- Add all of the ingredients to a food processor. Process until smooth.
- Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.
- Cool and serve.
Video
Notes
Nutrition Information
Dan& Paula says
We love this salsa , but I’m allergic to cilantro. We substituted parsley for it and added cumin. Turned out fanterful (my word for fantastic, terrific, and wonderful)! Added some reaper and scorpion peppers and I just wanted to say thank y’all for all the recipes and information! We are so blessed to have found y’all!
Mike Hultquist says
Boom! That's a nice HOT salsa! I'll take some! I love it! Glad to be helpful.
Kylee says
I used 1oz of arbols and the heat was too much for me. Is there another chili, or a specific tomato, that you would recommend to lessen the heat and add flavor?
Mike Hultquist says
Kylee, any tomatoes would work for dilution, or you can reprocess with milder peppers and dilute the whole batch.
Chris says
This is a great start!
I added 1 tomato de seeded. A touch more salt and a touch of white vinegar at the end. I'd recommend using a high power blender as even after 1 hr of soaking the Chili didn't soften enough for the food processor.
PRO TIP: SAVE THE CHILE WATER FOR MAKING PORK!
Chris says
Actually too after tasting this once it's cold. If you can find the dried habaneros. Add 2 to my alteration and you would have a fire bomb recipe. The tomato adds a bit of gravity I think the recipe needs but brings
the heat down which I don't like.
WTURNER says
I have not tried this yet but am going to this weekend, and it sounds delicious. 1) For soaking the dried peppers, many people have mixing bowel sets that nest. If you use one of the larger bowels to hold the hot water and peppers, you can use the next smaller size to weigh down the peppers to keep them submerged. Just put the smaller bowel on top and add hot water to it. 2) Most people know that when you go to one of the big-box Hispanic restaurants in your area, they usually bring you chips and salsa. What many people don't know, is that, if you ask the server for the spicy salsa, they will bring you a bowel of arbol salsa. I've even been to a restaurant where I did this, the server said, "we don't have that." I said, "Go ask the Cook", and they came back with a bowel of arbol salsa, and said, "who knew?!"
Mike Hultquist says
Thanks. Yep, you can weigh down the peppers with your nested bowl. I usually don't need to, but go for it. And yep, I always get the spicy salsa at my local Mexican restaurants, though some also have a habanero version in back. I love it all!
Chris Hall says
This reminds me of the spicier salsas that I get when I go to a tacqueria. Love having a recipe for it
Michael Hultquist - Chili Pepper Madness says
Yes, that's basically what this is. A lot of taquerias do a version of this with milder peppers and/or tomatoes added in so it isn't quite so hot. We love this stuff.
Rick says
Instead of water to thin it out, use a couple tablespoons of oil when you prep it. The salsa will get a little creamier and lighter in color.
Michael Hultquist - Chili Pepper Madness says
Great tip, Rick. Yes, it should be thicker that way as well, sort of an emulsification.
Rich says
I've been on several business trips Guadalajara over the years. On a couple of occasions my customer would take me to a nearby barbacoa taco place for lunch. They always brought out a bowl of salsa that had a good heat. I think they told me it was arbol. The only other additions they would bring were diced onion and cilantro. Do you think this recipe might be what I enjoyed down there? The tacos were nothing like we can get here in OK. Thanks.
Michael Hultquist - Chili Pepper Madness says
It's quite possible, Rich, though this might be a spicier version of what you enjoyed. You can easily include onion and some milder peppers to even things out. Let me know how you like it if you give it a go.
Tanya says
I made the salsa and it’s way too spicy for some... now I have a batch I don’t want to waste. How can I cut the heat? Add more tomatoes?
Michael Hultquist - Chili Pepper Madness says
Tonya, the best way is to dilute the recipe by adding in more non-spicy elements, like more tomatoes, as you mentioned. Sorry it was too spicy!
Cynthia Helms says
I was wondering if it’s ok not to cook the garlic and onions first. Just put it straight into the processor. What do Cooke’s onions and garlic do?
Michael Hultquist - Chili Pepper Madness says
Cynthia, you can do that, no problem. I enjoy cooked garlic and onions, as the flavors are more mellow and caramelized, but the raw ingredients are tasty as well. Different flavors! Enjoy.
Susan says
I’m a little unsure of the 4 cups soaking liquid. Do you put all of that in the processor or just a tablespoon at a time until desired consistency? I’m doubling the recipe because one cup went FAST. I’m substituting puya chiliies instead. Delicious!
Michael Hultquist - Chili Pepper Madness says
Susan, don't use all of the soaking water. Just add the peppers to the mix and process it all, then add in water a bit at a time to reach the consistency you prefer, maybe a half cup or so, maybe a bit more. I hope this helps! Enjoy!
brent says
You were right about a different taste with fresh. They don't make the heat statement that dried arbols do, but they don't dominate. I made this Ranchera style and blackened everything in oil but the tomatoes. Fresh arbols taste great, and a little less heat. When was the last time you remember enjoying your smoky garlic and onions taste at the front end of the sauce? I really liked that.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent!
brent says
Old pro with dried arbols, not with fresh.
I picked a gigantic handful of fresh red ripe arbols today.
All your 'using fresh' recipe said was food processor the chiles then make the recipe normal.
You won't have that toasted taste. Nor the soaking water to add.
I guess my question is this: how different are the arbol salsa tastes, dried vs. fresh? Distinct taste?
And: as far as sauces would you use fresh arbols like any other chile?
thank you Mike. I've come to trust this website.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent. Very different tastes for sure. You get a really interesting depth of flavor from dried pods, which is part of the reason they are so popularly used. I would use the fresh like other peppers, though note their heat range and adjust as desired. I appreciate it!
Alex Flores says
The salsa smells great. I had to add 3 roasted Roma tomatoes and 1 raosted tomatillo to tame the heat. Great recipe. Thanks for posting.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alex! I love it! I appreciate your comments. Glad you enjoyed it.
Kort says
Wow, this looks and sounds amazing. Gotta try it out!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kort! I appreciate it! Enjoy.