Chile de Árbol Salsa Taquera
Chile de Árbol Salsa Taquera is a creamy, fiery salsa with deep toasted flavor, balanced acidity, and just the right touch of sweetness. Perfect for tacos and countless Mexican favorites.
Ingredients
- ½ cup avocado oil, divided
- 2 tsp sesame seeds
- 1 corn tortilla
- 12 dried chiles de árbol, stemmed
- ½ white onion, roughly diced
- 4 garlic cloves, peeled
- 4 Roma tomatoes, roughly diced
- 2 tbsp distilled white vinegar
- 1 tsp kosher salt, or to taste
Instructions
Prepare the Chiles
- Wipe the chiles de árbol clean with a damp paper towel, then set aside to air-dry completely before cooking.
Toast, Fry & Build Flavor
- Heat a large pan over medium heat. Add the sesame seeds and toast, stirring frequently, until lightly golden and fragrant. Transfer to a small bowl.
- Pour ¼ cup avocado oil into the pan. Fry the corn tortilla, turning as needed, until crisp and golden brown on both sides. Transfer to a plate.
- Lower the heat to medium-low. Add the chiles de árbol and toast for 5–10 seconds, stirring constantly, just until fragrant and slightly deeper in color. Avoid burning or developing large black spots, which can make them bitter. Remove immediately.
- Add the onion and garlic to the same pan. Cook, stirring as needed, until slightly tender and golden brown. Add the tomatoes and continue cooking until completely softened and their juices have released. Turn off the heat.
- Stir the chiles de árbol back into the tomato mixture and let everything cool slightly before blending.
Blend & Emulsify
- Transfer the mixture to a blender. Crumble in the fried tortilla, then add the toasted sesame seeds, salt, and vinegar. Blend until smooth.
- With the blender running at a steady speed, slowly drizzle in the remaining ¼ cup avocado oil in a thin, steady stream, keeping the salsa moving without splattering.
- Blend just until the oil is fully incorporated and the salsa is smooth, creamy, and emulsified.
Adjust & Serve
- Transfer to a bowl, adjust the salt to taste if needed, and serve.
Notes
Adjust the heat level: Chiles de árbol pack quite a bit of heat, so use more or fewer depending on how spicy you like your salsa.
Watch the chiles closely: Chiles de árbol can burn quickly. Toast them briefly and stir constantly, avoiding large dark or black spots that can introduce bitterness.
Blend until silky smooth: Give the salsa enough time to fully break down the tortilla and create a smooth, creamy consistency.
Add the oil gradually: Drizzle it in a thin, steady stream while blending to create a smooth, stable emulsion.
Nutrition
Serving: 1CUPCalories: 576kcalCarbohydrates: 18gProtein: 3gFat: 56gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 39gSodium: 1180mgPotassium: 448mgFiber: 4gSugar: 6gVitamin A: 1829IUVitamin C: 22mgCalcium: 63mgIron: 1mg
Nutrition information is automatically calculated and intended as an approximation only.