Chile De Arbol Salsa
Grab a gallon of milk to soothe the heat that this salsa is going to bring, peeps. It is HOT, HOT, HOT! But, it is also insanely tasty and ridiculously simple to make. I get my chile de arbol peppers from Cermak grocery stores here in the city, but any local grocery store should have them as they are pretty common. You’ll find them dried in your Mexican grocery aisle.
The chile de arbol is hot, but not habanero or scotch bonnet hot. It’s the quantity of the chiles that makes this salsa so fiery. To give you an idea, let’s look at the Scoville scale, the measurement system that measures the spiciness of chiles.
Jalapeños: 2500 – 5000 units
Chile de arbol: 15,000 – 30,000 units
Cayenne pepper: 30,000 – 50,000 units
Habanero: 100,000 – 350,000 units
To learn more about the Scoville scale for other peppers, check out chili world.
I love this salsa for so many reasons, but the main one is that it’s so EASY and FAST to make! I literally almost always have these ingredients on hand. Another reason I love it is that a little goes a long way. Really. Be careful with this recipe! It makes a great topping to seafood tacos, a dip for chips, or mixed with sour cream or greek yogurt for a fun dip that isn’t going to kill your tongue (or stomach).
Try not to get color on your shallots or garlic. You want them soft, but you can see above that I got a slight bit of brown on my shallots. It’s totally fine if you do, but you do want to just go for a nice, transparent look.
The water is soaked up by the dehydrated chiles so you may or may not need that last quarter of a cup. It’s okay to have your mix a little soupy. It will just make your salsa more silky!
This is a thicker salsa, but I like it that way. If you want to thin it out, either add more water (to dull the heat) or canola oil (to keep more of the heat).
I hope you guys like this one as much as I do and let me know what you put it on!
- 2 tbsp canola oil
- 1 shallot (or two small), roughly chopped
- 5 cloves of garlic, roughly chopped
- 1 heaping cup of dried chile de arbor chiles
- 1 medium tomato, roughly chopped
- 3/4 cup hot tap water
- Salt to taste
- Heat oil on medium low
- Add shallot, cook for 2 minutes
- Add garlic and chiles, cook 1 minute
- Add tomato, cook 1 minute
- Add 1/2 cup of water and turn stove to medium. Cook 7-8 minutes adding the rest of the water as needed
- Let cool then puree with salt to taste in food processor