Chile de Arbol Salsa Recipe

4.9 from 24 reviews


  • 3 ounces (85 grams) dried chile de arbol
  • 6 (20 g) garlic cloves, peeled
  • 2 teaspoons (12 g) salt
  • 2 cups (500 mL) water
  • 1/4 cup (50 mL) apple cider vinegar


  1. Remove stems from chiles and discard.
  2. Cover chiles and peeled garlic cloves with boiling water. Cover and let soak 3 hours or longer.
  3. Drain and add to blender with remaining ingredients.
  4. Blend until smooth. Taste to see if you’d like more salt.
  5. Pour into a jar and cover loosely. Allow to age in a dark cabinet for a week, maybe longer. It might bubble a little so we want to wait for that to finish before pouring into salsa jars.
  6. Transfer to smaller jars and seal. Keeps at room temperature for 6 months.

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