Salsa Chile de Arbol is a fresh and easy tomato salsa made with arbol peppers. Roasted and ready in just minutes for a fresh and delicious restaurant style salsa. Vegan, keto low carb, gluten free dip for Mexican food and Cinco de Mayo or game day.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Appetizer, Condiment
Cuisine: Mexican
Keyword: 30 Min or Less, Football, Game Day, Gluten Free, Keto/Low Carb, Vegan, Vegetarian
Toast the peppers in a small pot until fragrant, approximately 2 minutes. Add 1/2 cup water and bring to a boil. Remove from heat and let soak 15 minutes.
Meanwhile, heat a grill pan over high heat. Grill the tomatoes and onion wedges until charred in all sides, approximately 5-8 minutes.
Remove the top stems from the peppers by pulling on them and discard. Add the tomatoes, onion, peppers, the pepper liquid, garlic, cilantro, oregano, salt, and juice of 1/2 lime into a blender or food processor. Blend until combined to your desired smoothness. Season to taste.
Serve as a dip or topping with Mexican food. Can be served immediately, or chill until ready.
Notes
These peppers are approximately as hot as serrano. If concerned about heat, only blend 2 peppers at first and add additional peppers if desired.For a hotter salsa, use more than 4 peppers.4 peppers is a medium heat range.