Ingredients
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried chile de árbol (adjust to taste)
- 2 cloves garlic
- 1/4 white onion
- 1 medium tomato
- Salt, to taste
Instructions
Prepare the Chiles:
Remove the stems and seeds from the guajillo, ancho, and chile de árbol. Lightly toast the chiles on a dry skillet over medium heat until fragrant. Do not burn them.Soak the Chiles:
Place the toasted chiles in a bowl and cover with hot water. Soak for about 15 minutes until softened.Roast the Vegetables:
While the chiles are soaking, roast the garlic, onion, and tomato on a skillet until charred and softened.Blend the Salsa:
Drain the soaked chiles. In a blender, combine the chiles, roasted garlic, onion, tomato, and salt. Blend until smooth. Add a bit of the soaking water if needed to adjust consistency.Adjust Seasoning:
Taste and adjust salt as needed.
Storage
- Let the salsa cool to room temperature.
- Store in an airtight container in the refrigerator.
- Best consumed within 5–7 days.
- Stir before serving, especially if it’s been refrigerated.
Notes
- For a milder salsa, reduce or omit the chile de árbol.
- Great with tacos, grilled meats, or as a dip for chips.
Watch the original TikTok video
Variations
- More heat — Keep some arbol seeds in.
- Darker — Toast dried chiles longer for a deeper, more bitter salsa negra-style flavour.
Added Aug 27, 2026 · Updated Aug 27, 2026