Chile de Arbol Salsa: A Fiery, Flavorful Kick

 

 

 

 

 

 

 

Ingredients:

12 chili de arbol
1 serrano pepper
3 tomatillos
1 tomato
A handful of cilantro (about 1/4 cup, roughly chopped)
1 clove garlic
Juice of 1 lime
Salt, to taste

Directions:

Prepare the Ingredients:
Gather Your Spicy Stars with Excitement: Start by collecting all your ingredients, letting their bold colors and spicy scents inspire you. Rinse the 12 chili de arbol, 1 serrano pepper, 3 tomatillos, and 1 tomato under cold water. Remove the stems from the chilies and serrano pepper, but keep the seeds for extra heat (remove them if you prefer milder salsa). Peel the 1 clove of garlic, and roughly chop a handful of cilantro (about 1/4 cup). Juice 1 lime, and have salt ready for seasoning. I love the vibrant reds and greens on the cutting board—it’s a promise of fiery flavor
Cook the Chilies and Vegetables:
Toast and Boil: In a dry skillet or comal, toast the chili de arbol and serrano pepper over medium heat for 1-2 minutes, stirring occasionally, until they become fragrant and slightly darkened (but not burned). This step releases their smoky flavor, just as I remember from family cooking sessions. Meanwhile, place the tomatillos and tomato in a small pot, cover with water, and bring to a boil. Cook for 5-7 minutes, or until the tomatillos and tomato soften and change color. Drain and set aside.
Blend the Salsa: Transfer the toasted chilies, serrano pepper, boiled tomatillos, tomato, garlic, cilantro, and lime juice to a blender or food processor. Blend until smooth, or pulse for a chunkier texture, depending on your preference. I love hearing the whirl of the blender as it transforms these ingredients into a vibrant, spicy sauce—it’s like music to my taste buds.
Season and Adjust: Taste the salsa and add salt to taste, blending briefly to incorporate. If it’s too thick, add a splash of water (1-2 tablespoons) to reach your desired consistency. If you want more heat, you can add more chili de arbol or serrano seeds. I often taste-test here, adjusting the salt and lime for a perfect balance of spice and tang.
Serve and Enjoy:
Chill and Pair: Transfer the salsa to a glass jar or bowl, and let it cool to room temperature before refrigerating for at least 30 minutes. This allows the flavors to meld and the heat to settle. Serve chilled or at room temperature as a dip for tortilla chips, a topping for tacos, or a sauce for grilled meats. Garnish with extra cilantro or a lime wedge, if desired. I love watching it disappear at gatherings, bringing smiles and a little sweat to everyone’s face—it’s pure fiesta in a jar.