A smoky, spicy salsa perfect for pairing with tacos, grilled meats, or as a dip for tortilla chips.
Ingredients
- 15–20 dried chile de árbol peppers (adjust for desired heat level)
- 2 medium tomatoes
- 2 medium tomatillos, husked
- 2 cloves garlic
- 1/4 medium white onion
- 1/2 cup water (or more for desired consistency)
- Salt, to taste
Instructions
Toast the Chiles:
- In a dry skillet over medium heat, lightly toast the dried chile de árbol peppers until fragrant, about 1–2 minutes. Be careful not to burn them.
Boil the Vegetables:
- In a saucepan, bring the water to a boil.
- Add the tomatoes, tomatillos, and garlic cloves.
- Boil for about 10 minutes, until the vegetables are softened.
Blend the Salsa:
- Drain the boiled vegetables and transfer them to a blender.
- Add the toasted chiles, white onion, and salt.
- Blend until smooth, adding more water if necessary to reach desired consistency.
Serve:
- Transfer the salsa to a serving bowl.
- Serve immediately with tacos, grilled meats, or as a dip for tortilla chips.
Storage
- Store any leftover salsa in an airtight container in the refrigerator.
- Best consumed within 5–7 days.
- Stir before serving, especially if it has been refrigerated for a few days.
Notes
- For a milder salsa, reduce the number of chile de árbol peppers or remove the seeds before toasting.
- This salsa pairs well with tacos al pastor, carne asada, or grilled chicken.
- Adjust the amount of salt to taste.
Variations
- Milder — Toast fewer arbol chiles; add more guajillo for color without heat.
- Roasted tomato version — Char 2 tomatoes and blend with the chiles for a richer, smokier salsa.
Added Aug 27, 2026 · Updated Oct 26, 2026