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
- Wipe the chiles de arbol clean with a damp paper towel, then set aside to completely air dry.
- Heat a large pan over medium heat. Add the sesame seeds and toast, stirring frequently, until lightly golden and fragrant. Immediately remove from the pan and set aside.
- Pour ¼ cup avocado oil into the pan. Fry the corn tortilla, turning as needed, until crisp and golden brown on both sides. Remove and set aside.
- Over medium-low heat lightly toast the chiles de árbol for about 5-10 seconds, stirring constantly, just until fragrant and slightly deepened in color. Avoid burning them as they can become bitter. Immediately remove from the pan and set aside.
- Add the onion and garlic cloves to the same pan. Cook, stirring as needed, until 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, Let the mixture cool slightly before blending.
- 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, keeping the salsa moving without splattering, slowly drizzle in the remaining ¼ cup avocado oil in a thin, steady stream.
- Continue blending just until the oil is fully incorporated and the salsa is smooth, creamy, and emulsified. 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.