Tag Archives: arbol chile

Passion Fruit Salsa | Salsa de Maracuyá

by Oscar Carrizosa

5 dry árbol chiles
1 garlic clove
3 passion fruits
2 tablespoons water
½ teaspoon salt (or to taste)


  1. Lightly toast chiles on a comal or flat pan moving and turning frequently to avoid burning. Once chiles begin to release their aroma and become slightly darker in color, remove from heat.
  2. Cut passion fruit in half and remove pulp and seeds with small spoon. Transfer to blender.
  3. Blend passion fruit, chile, garlic, water, and salt on low setting for 30 seconds or until blended.
  4. Transfer to small bowl and serve fresh.

Red Salsa for Picaditas | Salsa Roja Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

4 medium tomatoes
¼ medium onion
2 cloves garlic
5 dry chile de árbol
Salt (or powdered chicken bouillon) to taste


  1. Roast tomatoes on a comal until blistered and soft. Alternatively, you may roast in broiler.
  2. Remove tomatoes from heat and blend with onion and garlic for 60 seconds on medium setting or until smooth.
  3. Season with salt or powdered chicken bouillon and mix well.

Dark Red Salsa with Toasted Dry Chili Peppers | Salsa Roja y Oscura

by Ignacio (Nash) Mancillas (my great uncle)

10-15 dry árbol chile peppers*
5 garlic cloves peeled
5 stalks green onion with about 1 inch of green on them
¼ teaspoon whole cumin seed
½ teaspoon dry Mexican oregano
1 bunch cilantro with stalks trimmed at rubber band
1 can whole peeled tomato in liquids
1 teaspoon salt (or to taste)


  1. Blend chile, garlic, onion, cumin, oregano, green onion, canned tomatoes with liquid, and salt on medium setting until somewhat smooth. You still want to be able to see the seeds in the salsa.
  2. Taste and adjust salt. If too spicy, add more tomato, garlic, or onion.