This Chile de Árbol Salsa is a simple, spicy Mexican salsa made with boiled tomatoes and dried chile de árbol, blended until smooth and finished with fresh onion and cilantro. It's bold with a fiery-kick and incredibly easy to make with just a handful of pantry ingredients. This is the kind of everyday salsa that is great with tacos.
This chile de árbol salsa is one of the salsas I grew up eating, especially when my dad made barbacoa tacos. Our table usually had a few salsa options, sometimes my mom's Jalapeño Salsa, other times a simple tomato-based salsa like this one.
What I love most about this salsa is how straightforward it is. The boiled tomatoes balance the sharp heat of the chile de árbol, creating a smooth salsa that's spicy but not harsh. It comes together quickly, uses ingredients many people already have on hand, and works with all kinds of tacos, especially steak or slow-cooked meats.
Like many traditional salsas, this recipe is naturally gluten-free and dairy-free and made with a short list of whole ingredients. It's quick to make, deeply flavorful, and rooted in the everyday cooking I grew up with.
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If you enjoy spicier salsas like this one, check out this Roasted Tomatillo with Chile de Arbol Salsa or this Serrano Salsa.
Ingredients & Substitutions
This recipe starts with ripe Roma tomatoes and dried chile de árbol. The tomatoes soften and mellow the spice while the chile de árbol brings a bold, spicy kick. For a milder salsa, you can remove some (or all) of the seeds from the chiles before boiling. For more heat, use the full amount as written. I use garlic powder because it adds depth without overpowering the other flavors, but you can swap in one small fresh garlic clove if you prefer a stronger, garlic taste. The salsa is finished with fresh diced onion and cilantro, which adds brightness and texture.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Boil Tomatoes and Chiles: Bring a small pot of water to a boil. Add the tomatoes and dried chile de árbol. Boil until softened.
- Add to Blender: Transfer the boiled tomatoes and chiles to a blender. Add the garlic powder, salt, and a small amount of water.
- Blend Until Smooth: Blend until completely smooth. If using a high-powered blender, there's no need to strain. If using a standard blender, strain the salsa through a fine mesh sieve for a smoother texture.
- Prepare Fresh Ingredients: Dice the onion and chop the cilantro.
- Combine: Pour the blended salsa into a bowl and add the onion and cilantro.
- Mix and Adjust: Stir well to combine. Taste and adjust salt if needed.
Recommended for This Recipe
High-Powered Blender
I own a high-powered blender, specifically this Vitamix, mainly because I love how easy it is to make smooth, velvety salsas without the need of a strainer.
How to Serve
This chile de árbol salsa is especially good with tacos. I grew up eating it with barbacoa, but it also works beautifully with eggs or one of the following:
Storing
Store the salsa in an airtight container in the refrigerator for up to 5 days. As it chills, it may thicken slightly. Stir before serving, or add a small splash of water if you prefer a looser consistency.
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
Chile de Árbol Salsa (Simple Spicy Tomato Salsa)
Equipment
- Medium saucepan
- cutting board
- Knife
- Small bowl
- Spoon
Ingredients
- 2 ripe Roma tomatoes
- 10-12 chiles de árbol
- ½ teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ cup water
Instructions
- Bring a pot of water to a boil. Add the chiles de árbol and cook for about 5 minutes. Then add tomatoes and continue cooking until the tomatoes are soft.
- Transfer the tomatoes and chiles to a blender. Add salt, garlic powder, and water. Blend until smooth.
- If using a standard blender, strain the salsa through a fine mesh sieve for a smoother texture. If using a high-powered blender, straining is not necessary.
- Pour into a bowl and stir in the diced onion and cilantro. Taste and adjust salt if needed.
Notes
- For a milder sauce, use less chiles or remove some (or) all of the seeds
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