Chile de Árbol Salsa Asada

A Chile de Árbol Salsa Asada that is bold, smoky, and packed with heat!

This traditional Mexican salsa is made by roasting serrano, jalapeño (or Fresno), tomatoes, onion, and garlic until perfectly charred. The real kick comes from quickly toasting dried chiles de árbol in oil to bring out their deep, smoky flavor. Blended with fresh cilantro and sea salt, it’s the kind of salsa that levels up everything from tacos and eggs to grilled meats and crispy chicharrones.

🌶️ Makes 2 ½ cups – perfect for your next gathering or to keep in the fridge all week.

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Chile de Arbol Salsa Asada

Makes 2 ½ cups

Ingredients:

4 serrano chiles

2 Fresno or jalapeño chiles

4 Roma tomatoes

¼ piece white onion

3 garlic cloves, unpeeled

1 tablespoon cooking oil

1 handful arbol chiles (about 20)

1/3 cup (packed) fresch cilantro

1 teaspoon sea salt

Directions:

Place chiles, tomatoes, onion and garlic on a comal or skillet over medium-high heat. Roast until char spots begin to form. Remove from heat and let cool for 10 minutes.

Heat oil in a small pan over medium heat. Add arbol chiles and quickly stir until they become fragrant and begin to darken (about 15 seconds). Transfer to a food processor or a blender.

Remove stems from roasted chiles and peel garlic. Add to food processor along with roasted onion and tomatoes. Add cilantro and salt. Process until desired consistency. Transfer to a salsa bowl and serve with chips or pork cracklings. Use as a topping for tacos and breakfast eggs too.

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