Salsa De Chile De Arbol
An authentic Chile De Arbol Salsa that goes perfect for taco fillings, tamales and more! This classic salsa is made with chiles de arbol, guajillos & tomatillos.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh tomatillos (see notes )
- ¼ of a medium onion (yellow or white)
- 2 large garlic cloves (peeled)
- 1 fresh serrano pepper (optional for a very spicy salsa)
- 1 bouillon cube (vegetable, chicken or beef)
- 1 tablespoon vegetable oil
- 20 to 30 dried Chile de Arbol (no stems and seeds )
- 2 guajillo chiles (no stems and seeds )
- ¾ teaspoon kosher salt
Instructions
- 1
In a small to medium pot, place the tomatillo, onion, garlic, serrano pepper and bouillon cube with enough water to cover everything.
- 2
Cook uncovered on medium heat.
- 3
Saute the dried chiles while the tomatillo mixture cook: on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. Note: This is a very fast step as it if it cooks too long, the chile will become bitter.
- 4
Remove from skillet and add to the tomatillo mixture. Repeat this process for the chiles de arbol.
- 5
Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
- 6
Remove the tomatillos from the pot and transfer to a bowl to cool off. Leave the rest of the ingredients in the hot water to continue hydrating the dried chiles.
- 7
Once the tomatillos have cooled off, add all ingredients to a food processor or blender and pure well. NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
- 8
Taste for salt & pepper and add some according to taste.
- 9
Store in refrigerator in an airtight container for up to one week.