arbol chile salsa

Arbol chile salsa is the perfect salsa to have on hand as it goes with many snacks and recipes. You can dip your tortilla chips, slather it on eggs, Mexican dishes or even use it as a vegetable dip. The possibilities are endless! It is pureed so the salsa is not chunky. The texture is more like a sauce.

Arbol chiles are lesser-known than jalapeno, serrano and poblano. These Mexican peppers are smaller in size than most peppers (about 2 to 3 inches long and a 1/4-inch thick) and bright-red in color. If you’ve been to Santa Fe or Taos in New Mexico, you probably saw wreaths crafted from peppers just like these. Fans of arbol like the smokiness that these peppers add to cooking. In terms of the heat, arbol is spicier than jalapeno and milder than habaneros, clocking in at 15,000 to 30,000 heat units on the Scoville scale, which is used to rank a peppers heat.

All you need is 25 minutes to prep. Use this fat-free topping to spice up your recipes and create healthier alternative to sour cream. The addition of garlic is also good because garlic helps lower blood pressure and cholesterol and can also help fight off colds.

Ingredients for Arbol Salsa

• Arbol chiles: Use dried Arbol chiles for this recipe, which you can buy at stores or dry yourself using our tips.
• Garlic cloves: You can either press or mince fresh garlic cloves.
• Tomatoes: This recipe calls for plum tomatoes because are ideal as they contain less water than many other tomato varieties.
• Onion: Yellow onions are better than white onions because the more you cook them the sweeter they get. They also caramelize well.
• Cilantro: Use fresh cilantro to get the optimum flavor out of this herb. Cilantro tends to have flavors of lemon and pepper, complimenting the rest of this recipe very nicely.
• Lime juice: Even just 2 tablespoons of fresh-squeezed lime juice adds tanginess to the salsa while also brightening up the flavor profile overall.

Directions

Step 1: Cook the chiles

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In a small saucepan, cook and stir the chilies and garlic over medium-high heat for three to five minutes or until toasted. Cover with water and bring to a boil. Remove from the heat. Cover the chiles and let them sit 15 minutes. Drain the boiling water and then discard it.

Step 2: Create the pureed mixture

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Transfer the chiles to a blender or food processor. Add the tomatoes, onion, cilantro, garlic, lime juice and salt. Puree these ingredients until smooth or the desired consistency is achieved.

Editor’s Tip: Fresh is always best, of course, but if you don’t have fresh limes on hand use a jar of lime juice (or the tiny green plastic container).

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Arbol Salsa Variations

• Serve the salsa with chilaquiles: Our chilaquiles recipe with a spoonful of arbol salsa on top makes it even better.
• Toast the arbol chiles: Toast the dried arbol chiles in a frying pan on the stovetop for 30 to 60 seconds if you want the salsa to taste roasted. Continue the recipe from there.

How to Store Arbol Salsa

Once you make this salsa, it’s ideal to have on hand as a condiment for a variety of recipes. It keeps well in the fridge and also the freezer.

How long does arbol salsa last?

If you store the salsa in the fridge in an airtight container, it will keep for up to seven days.

Can you make this salsa ahead of time?

Just like a lot of other homemade condiments, giving the salsa time to marinade makes it taste even better so don’t be afraid to make it one to two days before you plan to enjoy. Store it in the fridge, in an air-tight covered container.

Can you freeze arbol salsa?   

You can freeze arbol salsa in either resealable freezer bags or a container with an air-tight lid. It’s recommended to use the salsa within three to four months.

Arbol Salsa Tips

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What can I serve with salsa arbol?

An easy snack that everyone likes is tortilla chips. Use store-bought or make your own homemade tortilla chips. You can also spread a thin layer on the insides of sandwich bread for a little bit of heat to your sandwich. This is also a nice sauce to top tacos, tostadas, enchiladas or other Mexican dishes, including our recipes for authentic Mexican food.

How can I make this spicier?

The easiest way to make this spicier is to add more peppers—and they don’t need to be arbol. Jalapeno and habanero are good choices. Add no more than a chopped teaspoon, however, unless you’re sure you can handle a lot of heat!

How can I make this less spicy?

Add a dash of brown sugar for sweetness that will tone down the spice.