Chile de Árbol Salsa

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Salsas and Sauces

  • 1 cup dried chiles de árbol, wiped clean with a moist towel, stems removed
  • ½ cup pineapple vinegar or apple cider vinegar
  • Juice of 4 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.
  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, 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.


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