Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

For orders or assistance: 1-800-599-8323

Chile de Árbol Salsa


  • ½ cup dried chiles de árbol, wiped clean with a moist towel, stems removed
  • 1 Roma tomato
  • ¼ cup pineapple vinegar or apple cider vinegar
  • Juice of 2 Mexican limes or key limes
  • 1 teaspoon ground cumin
  • 2 garlic cloves, peeled
  • Salt, to taste
  1. Warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. Toast the tomato until the skin is blackened and the inside is soft, 15 to 20 minutes.
  2. In a bowl, combine the toasted chiles, vinegar, and lime juice; let the chiles hydrate for 15 minutes.
  3. In a blender, process the chiles, tomato, cumin, and garlic until smooth. Blend well, scraping down the paste as needed. Use a wooden spoon to push the mixture through a fine-mesh sieve into a small bowl, discarding the skins and seeds. Taste and add salt, as desired.


No more products available for purchase