Chile Arbol salsa


  • 2 tablespoons olive oil
  • 2 oz white onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 roasted árbol chiles (dried and red), stemmed
  • 1 pound roasted ripe tomatoes
  • 1 ¼ teaspoon salt


Heat the oil in a frying pan over a medium heat.

Fry the onion and garlic until the onion is transparent and the garlic is golden brown. Remove from the heat, strain the onion and set aside. In a molcajete grind the chiles, tomatoes and salt until the mixture is coarsely puréed or to taste. Add the onion and garlic and mix. Season to taste with salt.

Serve in a sauce boat at room temperature.

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