This Salsa for Pozole is made with chile de árbol and guajillo chiles and is traditionally served alongside pozole and menudo. It adds heat and deep chile flavor without overpowering the broth. Made with just a handful of simple ingredients, it comes together in about 15 minutes.
In my family, pozole and menudo are never served without a simple red salsa on the table. We make pozole blanco and menudo blanco most often, and this salsa is what brings the heat, depth, and chile flavor to each bowl without overpowering the broth. It's hard to imagine those soups without it.
This easy-to-make salsa is made primarily with chile de árbol, balanced with guajillo chiles for color and body, plus just a few pantry ingredients. It's served at the table so everyone can control their own heat level, whether they want just a touch of spice or a generous spoonful stirred into their soup. It's also naturally gluten-free, dairy-free, and made with simple, whole ingredients.
Jump to:
For more recipes featuring dried red chiles, check out Guajillo Enchilada Sauce and Chile Colorado with Pork.
Ingredients & Substitutions
This salsa uses only 4 simple ingredients. Dried chile de árbol is the main source of heat, while guajillo chiles add color and a subtle depth without much spice. You can usually find both in the Mexican aisle of most grocery stores or at any Latin market or even online. For a milder salsa, remove some or all of the seeds from the chile de árbol before cooking.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Soften the Chiles: Add the dried chiles to a small pot of boiling water. Cover and simmer for 5 minutes. Turn off the heat and let the chiles rest in the hot water for another 5 minutes, until fully softened.
- Blend the Sauce: Transfer the softened chiles to a blender or food processor. Add the salt, garlic powder, and enough water to blend until smooth. Start with less liquid and add more as needed to reach your desired consistency.
- Strain if Needed: For a smoother sauce, strain the blended salsa through a fine mesh sieve into a bowl or small container, pressing with a spoon to extract as much sauce as possible.
Recommended for This Recipe
High-Powered Blender
A high-powered blender, like a Vitamix, blends the dried chiles to a completely smooth consistency without the need to strain the sauce. This is one of the main reasons I love using my Vitamix, it makes sauces like this faster, easier, and velvety.
How to Serve
This salsa is meant to be served at the table, not cooked into the soup. Spoon it into pozole blanco, menudo blanco, or even pozole verde so everyone can control their own heat level. A little goes a long way, but if you love spice, don't hold back.
Storing and Reheating
Store the salsa in an airtight container in the refrigerator for up to 5 days. Because it's made with dried chiles, it may thicken and take on a jelly-like texture once chilled. This is completely normal, simply stir it well or add a splash of water to loosen it before serving.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Salsa for Pozole (Spicy Chile de Árbol Sauce)
Equipment
- saucepan
- Blender or food processor
- Fine-mesh sieve (if needed)
Ingredients
- 15 dried chiles de árbol
- 3 dried guajillo chiles, stems removed
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder or 1 small garlic clove
- ¼-1/2 cup water
Instructions
- Bring a small pot of water to a boil.
- Add the chiles de árbol and guajillo chiles. Cover and simmer for 5 minutes.
- Turn off the heat and let the chiles rest in the hot water for another 5 minutes, until softened.
- Transfer the softened chiles to a blender or food processor along with the salt, garlic powder, and ¼ cup water. Blend until smooth.
- If using a standard blender, strain the sauce through a fine mesh sieve into a bowl or container, pressing with a spoon to extract all the sauce. If using a high-powered blender, straining is not necessary.
- Serve alongside pozole blanco, pozole verde, or menudo blanco. Let each person add a spoonful (or more) to their bowl to control their own heat level.
Notes
- For a milder salsa, remove some of the seeds from the chiles before boiling.
- This salsa thickens slightly when chilled due to the natural chile fibers. Stir well before serving.
Leave a Reply