Chile de Arbol Salsa

Chile de Arbol Salsa recipe
This Chile de Arbol Salsa recipe is great on your favorite tacos.

This Chile de Arbol Salsa recipe is a staple in taco stands throughout Southern California. It has the tangy tartness from the tomatillos and lime juice, heat from the dried toasted chiles, and a bit of smokiness from the cumin. 

We especially love this salsa topped on soft street tacos, breakfast burritos and quesadillas, but feel free to experiment with your favorite foods!

Chile De Arbol Salsa recipe
This Chile De Arbol Salsa recipe is famous in taco stands throughout Southern California.
Chile de Arbol Salsa

Taco Stand Chile de Arbol Salsa

This Chile de Arbol Salsa recipe is a staple in taco stands throughout Southern California. It has the tangy tartness from the tomatillos and lime juice, heat from the dried toasted chiles, and a bit of smokiness from the cumin.
We especially love this salsa topped on soft tacos, breakfast burritos and quesadillas, but feel free to experiment with your favorite foods!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Sauce
Cuisine Mexican
Servings 8

Ingredients
  

  • 24-28 ounces canned crushed tomatillos
  • 10 dried chiles de arbol
 stems removed
  • 2 dried guajillo chiles optional
  • 1 tsp. cumin
  • 2-6 cloves garlic chopped
  • 1/4 cup chopped onion
  • cup cilantro
  • Fresh squeezed lime juice and salt to taste

Instructions
 

  • Heat a large skillet over medium heat. Add all of the chiles and roast until lightly browned on all sides. Remove from the skillet.
  • Place tomatillos in blender with roasted chiles, cumin, garlic, onion and cilantro. Puree the mixture using a little bit of the tomatillo liquid to form a not-too-thick consistency. The mixture should just barely coat the back of a spoon. Add salt and lime juice to taste.
Keyword burritos, chiles, egg burritos, Mexican food, Mexican recipes, salsa, tacos