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Árbol Chile Salsa
© Con Poulos

Árbol Chile Salsa

  • SERVINGS: 1 cup

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age.


  1. 1/4 teaspoon cumin seeds
  2. 5 allspice berries
  3. 2 whole cloves
  4. 1 1/2 teaspoons dried Mexican oregano
  5. 2 tablespoons sesame seeds
  6. 2 tablespoons raw pepitas (pumpkin seeds)
  7. 1 ounce dried árbol chiles (about 50 chiles), stemmed and seeded
  8. 1 cup cider vinegar
  9. 2 large garlic cloves
  10. 1 1/2 teaspoons sugar
  11. 1 1/2 teaspoons kosher salt
  1. In a mortar or spice grinder, combine the cumin seeds, allspice berries, cloves and oregano and finely grind. Transfer to a blender.
  2. In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes. Transfer the seeds to the blender. Add the pumpkin seeds to the skillet and toast over moderate heat, tossing occasionally, until golden, 3 to 5 minutes. Transfer the pumpkin seeds to the blender.
  3. Add all of the remaining ingredients to the blender and puree until smooth. Funnel the salsa into a glass jar or bottle and chill before serving.
Make Ahead

The salsa can be covered and refrigerated for at least 3 months.