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
- 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
- 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.
Leave a Comment