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+ servings

Chile de Arbol Salsa

Prep Time10 mins
Refrigerator for 1-2 hours to allow flavors to mingle2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Appies & Snacks
Cuisine: Mexican
Servings: 1 cup
Author: Adapted by Pam / Original by MJ's Ktichen

Ingredients

  • 1/2 cup vegetable oil
  • 8 dried arbol chile pods, stems removed
  • 2 large whole garlic cloves
  • 1/4 tsp coriander seeds
  • 1 (14 oz can) fire roasted tomatoes, juices drained
  • 1/2 medium yellow onions, diced
  • 1 1/2 tsp vinegar
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp fresh cilantro, chopped

Instructions

  • Heat the vegetable oil in a large skillet over medium heat. Add the dried chile pods, whole garlic cloves and coriander seeds and cook, stirring often, for 10 minutes.
  • Pour the oil through a strainer into a jar; set aside.
  • Place the chile pods, garlic cloves and coriander seeds in a blender along with 1 teaspoon of the reserved oil and 1/4 cup of the drained fire roasted tomatoes. Blend until a smooth paste forms then pour the paste into a small container. 
  • For medium heat salsa add 2 tablespoons of paste back to the blender. For a hot salsa add 3 tablespoons of paste. For very hot salsa add all of the paste back to the blender.
    Side Note: Seal the container and store any leftover paste in the refrigerator until you want to make more salsa. 
  • Add 1 teaspoon of the reserved oil to the skillet over medium heat. Add the onion and cook, stirring occasionally for 2-3 minutes. Remove from the heat and cool.
    Side Note: Store remaining oil in an airtight jar in the refrigerator. Use for sauteing meats, veggies, eggs, and all Mexican food.
  • Add the remaining drained fire roasted tomatoes to the paste in the blender along with the vinegar. Pulse a few times until you have the consistency you like in a salsa.
  • Taste then season with sea salt and freshly cracked pepper, to taste.
  • Add the chopped cilantro then mix until thoroughly combined.
  • Pour the salsa in an airtight container and place in the refrigerator for at least 1-2 hours to allow the flavors to mingle.
  • Serve at room temperature with your favorite tortilla chips and Mexican food. Enjoy!