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fire roasted salsa recipe in a bowl with chips
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5 from 3 votes

Fire Roasted Salsa

Spicy, smoky, and delicious Arbol Chile Salsa recipe.
Prep Time15 mins
Cook Time5 mins
Resting Time15 mins
Total Time35 mins
Course: Appetizer, Condiments, side
Cuisine: Mexican
Servings: 3 (8 oz) jars
Calories: 22kcal
Author: Hilda Sterner


  • Blender


  • 1 teaspoon oil
  • 2 cup Arbol Chiles
  • 6 cloves garlic
  • 1 14.5 oz canned diced tomatoes
  • 1 small yellow onion
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ¼ teaspoon cumin


  • Break stems off of Chiles and add to measuring cup until you have two cups of chiles.
  • Add oil to a hot pan and roast chiles until they start to blacken.
  • Place charred chiles in a bowl and cover with two cups of boiling water. Allow to stand for fifteen minutes until chiles rehydrate/soften. Stir and push chiles down into the liquid periodically.
  • Meanwhile, add onion and garlic to the same pan. Roast for a few minutes until they begin to blacken. Remove from pan and add to a blender, along with the tomatoes, and blend.
  • Add chiles to the blender, and puree until the desired consistency is reached. Add liquid that chiles were in to dilute the salsa further, if desired.
  • Mix in vinegar, salt, and cumin. Adjust seasoning to your preference. Break out the chips and enjoy!


  • Replace canned tomatoes with 3 broiled Roma tomatoes.
  • Add fresh lime juice instead of vinegar.
  • Replace some of the Arbol Chiles with milder dried chiles such as Pascilla peppers, Guajillo chiles, or Ancho chiles.
  • Add a teaspoon of sugar to balance out the acidity of the salsa.


Serving: 1serving | Calories: 22kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Sodium: 170mg | Potassium: 84mg | Sugar: 2g