Salsa Chili de Arbol – Connor Cooks

Connor Forbes
Connor Forbes
2 Min Read

Salsa Chili de Arbol

By Connor Forbes

After I graduated from college, I wasn’t quite ready to move back home to Southern California. I found myself living the ski bum life for a couple of years in Utah. I used to frequent this one Mexican restaurant that had an epic salsa bar. As I have written before, I am a huge salsa fan. I could survive on chips and salsa alone. So needless to say, I was at this restaurant a lot. And one of my favorite salsas from there was a fiery Salsa Chili de Arbol. This salsa was so addicting. And it is one of those salsas that is so hot that you feel like you need to eat more of it to cool the heat. 

I have been having dreams lately about that Salsa Chili de Arbol. So, I decided to make it for myself. Or at least try and recreate it. And I have. Now I can sweat it out in the comfort of my own home, without the spectacle in public. Let’s make some Salsa!


  • 8 tomatillos
  • 8 chili de arbol pods
  • 4 morita peppers
  • 1 jalapeño
  • 1 Roma tomato
  • 1 white onion
  • 4 cloves garlic
  • 5 coriander seeds (optional)
  • 2 tbsp salt
  • 2 tbsp oil

To Make

Cut the tomatillos, jalapeno, and tomatoes in half. Cut the onion into eighths. In a large pan over medium heat add the oil and heat for 30 seconds before adding flat side down the tomatillos, jalapeño, tomato, and onion and about a quarter of the salt. Cook for 4-5 minutes until soft and charred. Flip. Add the chili de arbol pods, morita peppers, coriander seeds, and garlic and cook for about another 5 minutes. Combine all in a blender with the rest of the salt and blend smooth. Add more salt if needed. Let cool and ENJOY!

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Salsa Chili de Arbol
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