This Chile de Árbol Salsa is a simple, spicy Mexican salsa made with ripe tomatoes, dried chile de árbol, garlic, salt, fresh onion, and cilantro. The tomatoes are boiled until soft, blended with the chiles until smooth, and finished with fresh ingredients for a bright, fiery salsa that is perfect for tacos, tostadas, eggs, grilled meats, and everyday Mexican meals.
This chile de árbol salsa is the kind of salsa that brings instant flavor to the table. It is bold, smooth, spicy, and made with a short list of ingredients that are easy to keep on hand. The heat comes from dried chile de árbol, while boiled Roma tomatoes help soften the sharpness and create a balanced tomato-based salsa with a deep red color and a clean, spicy finish.
I grew up eating salsas like this, especially with barbacoa tacos. There was often more than one salsa on the table, from a fresh jalapeño salsa to a simple tomato salsa like this one. What makes this recipe so useful is that it comes together quickly and pairs well with many different dishes. It is especially delicious spooned over steak tacos, shredded beef, crispy potato tacos, tostadas, or eggs.
This homemade chile de árbol salsa is naturally gluten-free, dairy-free, and made with whole ingredients. It does not need roasting, frying, or complicated preparation. The tomatoes and chiles are boiled, blended with salt and garlic powder, and then mixed with diced onion and chopped cilantro. The result is a smooth, spicy Mexican salsa with freshness, texture, and just enough heat to wake up any meal.
If you enjoy spicy Mexican salsa recipes, this chile de árbol salsa is a great one to keep in your weekly rotation. It is quick, flavorful, and especially good with tacos and slow-cooked meats.
Ingredients & Substitutions
This recipe begins with ripe Roma tomatoes and dried chile de árbol. Roma tomatoes are a good choice because they soften easily, blend well, and create a smooth salsa with a rich tomato flavor. The dried chiles de árbol bring the signature heat, color, and bold flavor that make this salsa stand out.
For a milder salsa, remove some or all of the seeds from the chiles before boiling, or use fewer chiles. For a spicier salsa, use the full amount listed in the recipe. Garlic powder adds savory depth without taking over the flavor of the tomatoes and chiles. If you prefer a stronger garlic flavor, one small fresh garlic clove can be used instead. Fresh diced onion and chopped cilantro are stirred in at the end to add brightness, texture, and a classic homemade finish.
See the recipe card below for the full list of ingredients and quantities.
Step-by-Step Instructions
- Boil Tomatoes and Chiles: Bring a small pot of water to a boil. Add the dried chiles de árbol and cook briefly, then add the tomatoes and continue boiling until the tomatoes are soft.
- Add to Blender: Transfer the softened tomatoes and chiles to a blender. Add garlic powder, salt, and a small amount of water.
- Blend Until Smooth: Blend until the salsa is completely smooth. If using a standard blender, strain it through a fine mesh sieve for a silkier texture. If using a high-powered blender, straining is usually not necessary.
- Prepare Fresh Ingredients: Dice the onion and chop the cilantro while the salsa cools slightly.
- Combine: Pour the blended salsa into a serving bowl and add the diced onion and chopped cilantro.
- Mix and Adjust: Stir well, taste, and add more salt if needed. Serve right away or refrigerate until ready to use.
Recommended for This Recipe
High-Powered Blender
A high-powered blender helps create a smooth, velvety salsa without the need for straining. If you are using a standard blender, simply strain the salsa through a fine mesh sieve after blending for a smoother finish.
How to Serve
This chile de árbol tomato salsa is especially good with tacos. Its bold heat works well with rich meats, crispy tortillas, beans, potatoes, eggs, and creamy avocado. Spoon it over barbacoa, steak tacos, shredded beef, tacos dorados, potato tacos, avocado tostadas, or bean tostadas. It can also be served as a spicy table salsa with tortilla chips, but it is best used as a finishing salsa for savory dishes.
- Tacos Dorados de Pollo
- Shredded Beef Tacos
- Tacos de Papa
- Avocado Tostadas or Bean Tostadas
- Eggs, breakfast tacos, or grilled meats
Storing
Store the salsa in an airtight container in the refrigerator for up to 5 days. As it chills, it may thicken slightly. Stir before serving, and if you prefer a looser consistency, add a small splash of water. The flavor will remain bold and spicy, making it easy to use throughout the week with tacos, tostadas, eggs, or leftovers.
I hope you enjoy this spicy chile de árbol salsa. If you try it, leave a comment and rating below to share how it turned out.
Recipe
Chile de Árbol Salsa (Simple Spicy Tomato Salsa)
by Gemma Aguayo-Murphy
Equipment
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Medium saucepan
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Blender
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Cutting board
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Knife
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Small bowl
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Spoon
Ingredients
- 2 ripe Roma tomatoes
- 10-12 chiles de árbol
- ½ teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ cup water
- Diced onion, to taste
- Chopped cilantro, to taste
Instructions
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Bring a pot of water to a boil. Add the chiles de árbol and cook for about 5 minutes. Add the tomatoes and continue cooking until the tomatoes are soft.
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Transfer the tomatoes and chiles to a blender. Add salt, garlic powder, and water. Blend until smooth.
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If using a standard blender, strain the salsa through a fine mesh sieve for a smoother texture. If using a high-powered blender, straining is not necessary.
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Pour the salsa into a bowl. Stir in the diced onion and chopped cilantro. Taste and adjust the salt if needed.
Notes
- For a milder salsa, use fewer chiles or remove some or all of the seeds before boiling.
- For the smoothest texture, use a high-powered blender or strain the salsa after blending.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 20 kcal
Carbohydrates: 4g
Protein: 0.5g
Fat: 0.5g
Sodium: 300mg
Potassium: 150mg
Fiber: 1g
Sugar: 2g