Recipe courtesy of Olga Gonzalez

Olga Gonzalez's Chile De Arbol Salsa

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 cups
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8 ounces plum tomatoes, halved lengthwise

4 dried chiles de arbol, stemmed* (See Cook's Note)

2 serrano chiles, stemmed 

1 medium white onion, chopped 

1/2 bunch cilantro, leaves roughly chopped 

1 teaspoon salt 

Tortilla chips, for serving


  1. Heat a 10-inch cast-iron pan over high heat. Add the tomatoes cut-side down, chiles de arbol and serrano chiles. Cook, turning occasionally, until the tomatoes and serranos are charred and dried chiles are fragrant, 8 to 10 minutes. Transfer to a blender. Add the onions, cilantro, salt and 1 cup water. Pulse until slightly chunky. Serve with tortilla chips.

Cook’s Note

Dried chiles de arbol can be found in the ethnic section at your local grocery store or at specialty Mexican markets.

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