This Toasted Red Chile Salsa made with dried Arbol and New Mexico chiles, tomatillos and garlic is easy to make and perfectly spicy. Add to eggs, tacos and more!
If you like spicy salsas and hot sauces, you’re going to LOVE this Toasted Red Chile Salsa.
Made with dried Arbol chiles and New Mexico chiles, this baby definitely brings the heat. But unlike many salsas out there, this recipe isn’t just pure heat and spiciness. Thanks to the toasting process, this red chile salsa recipe also has tons of flavor! Pretty much everything you could ever want in a salsa – this recipe’s got it.
If you’ve never toasted dried chiles before, you’re missing out. Toasting brings out the complexity and richness of the chiles while adding a bit of a smoky and nutty element that simply can’t be replicated. It also makes your kitchen smell amazing.
The whole process takes about 2 or 3 minutes and is so worth it. Here’s how to do it.
In a skillet over medium-high heat, add 1 tablespoon olive oil. Add dried Arbol chiles, New Mexico chiles and garlic cloves. Toast for about 1 to 2 minutes, stirring occasionally, until the chiles have softened and darkened in color.
That’s it! Super easy to do and the end result is incredible.
To add even more flavor, I caramelized some tomatillos on each side until completely softened and cooked through. All that’s left to do is puree everything in a blender with some water and salt, and your new favorite salsa is done!
Also worth noting: promptly after taking these photos I ate about half a bag of tortilla chips and half of the salsa in one sitting. It was just so good I couldn’t get enough!
More salsa recipes
Ingredients
- 1 tablespoon + 1 teaspoon olive oil
- 14 dried Arbol chiles , stemmed and seeded
- 2 dried New Mexico chiles (or dried Guajillo chiles), stemmed and seeded
- 3 cloves garlic, peeled
- 4 medium tomatillos , husked and halved
- 1/2 cup water
- 1 pinch salt, plus more as needed
Instructions
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Add dried Arbol chiles, New Mexico chiles and garlic cloves. Toast for 1 to 2 minutes, stirring occasionally, until the chiles have softened and darkened in color. Be careful not to over-toast and burn. Transfer toasted chiles and garlic to a blender and set aside.
- Add remaining teaspoon of olive oil to skillet. Add tomatillos and toast for about 3 minutes per side, until caramelized and softened. Place everything in blender and add water. Blend and season with salt as needed.
- Add caramelized tomatillos, water and pinch of salt to the blender and puree until smooth. Add more water if salsa is too thick.
- Season with salt to taste.
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Nutrition Information
I truly appreciate your blog. It is easy to follow and the recipes are delicious. Thank you for your dedication to keeping this blog so interesting, helpful and delicious.
Hi Jean! Thank you so much for the compliment!
I just made the salsa and it is not even close to as red as the photos and it was way too watery. I roasted 2 tomatoes I had at home to thicken it a little and also make it more red in color. I wonder what I did wrong…
Hi Heather! Thank you for the feedback. We suggest next time maybe adding the water gradually and adjusting as needed to it doesn’t become too watery again. I hope this helps!
Love this salsa!
My husband loves this salsa, but he likes everything hot, hot, hot. It was way to hot for me so I will go with a milder one.
I’m about to make this recipe and was wondering if there is a noticeable difference in taste using Guajillo chiles instead of the New Mexico chilies?
Both chiles are very similar in flavor, though New Mexico chiles aren’t as spicy as Guajillo. I think it would be a great substitute, though.
Amazing!!!! I absolutely enjoyed this recipe & used this sauce to stir into Mexican rice, eggs, pasta etc. How long can you keep this sauce? Can it be frozen?
I’m so glad you liked it, Hamsa! I usually keep it in the fridge for 7 to 10 days, but you can also freeze it as well! Just place it in a large freezer-safe ziplock bag or an airtight container. It should keep in the fridge for 3 to 6 months.
This salsa looks absolutely delicious! I’m always looking for more authentic Mexican salsas. I put them on everything.
My mother in law makes a salsa like this 🙂 so good. Also, I see that it’s inspired by a Rick Bayless recipe. I just bought this “Authentic Mexican” cookbook. There are so many great recipes! I’m going to have to keep an eye out for a copy of “Mexican Everyday” now.