Salsa Chile de Arbol
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.
Servings: 2 cups
Calories: 73kcal
Ingredients
- 4 chile de arbol peppers dried (more or less as desired, see note)
- 1/2 cup water
- 1 pound roma tomatoes (approximately 4 large)
- 1/2 white onion cut into thick rings or wedges
- 4 cloves garlic
- 3/4 cup fresh cilantro optional but recommended
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 lime juiced
Instructions
- 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.
Nutrition
Serving: 1cup | Calories: 73kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1183mg | Potassium: 682mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2585IU | Vitamin C: 42mg | Calcium: 68mg | Iron: 1mg
