Árbol Chile Salsa

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. Slideshow: Sensational Salsas 

Árbol Chile Salsa
Photo: © Con Poulos
Total Time:
35 mins
1 cup


  • 1/4 teaspoon cumin seeds

  • 5 allspice berries

  • 2 whole cloves

  • 1 1/2 teaspoons dried Mexican oregano

  • 2 tablespoons sesame seeds

  • 2 tablespoons raw pepitas (pumpkin seeds)

  • 1 ounce dried árbol chiles (about 50 chiles), stemmed and seeded

  • 1 cup cider vinegar

  • 2 large garlic cloves

  • 1 1/2 teaspoons sugar

  • 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.

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