Chile de Árbol Salsa | Mexican Green Tomatillo Salsa with Red Peppers

Chile de Árbol Salsa

Salsa Verde de Aguacate
Salsa Verde de Aguacate, Green Avocado Salsa on Left, Chile de Arbol salsa on the right

Making salsas at home is fun, easy and delicious!  This is a beautiful salsa of smoky green tomatillo sauce with black flakes and specks, with a garlic base.

Time to prepare:  30 Minutes + 1-2 Hours to cool and flavors to meld

Click HERE to view the video on YouTube


7 – Small Tomatillos

2 – Cloves of Garlic

Salt (heaping 1/2 Teaspoon)

1/2 Teaspoon – Cumin

5 to 19 – Chile de Arbol peppers (rinsed)

Water (if needed)

Heat a pan to medium heat (ungreased!), throw in Chilis (to wake-up the flavors)

Add two cloves of Garlic

As soon as you can smell the Chilis roasting, take them out of the pan to avoid burning them

Put the Tomatillos into the pan, allow time for tomatillos to blister and char

Remove the garlic when done roasting, but before burning, garlic should be soft and pasty when removed

Remove the tomatillos after blistering, and the juices pour into the pan, but let some of the juices reduce first to get more flavor

While the tomatillos finish roasting, combine and grind in the blender the roasted Chiles de Árbol with the roasted garlic

When all the ingredients are done roasting in the pan (but not burnt!), put them into the blender and blend on high until combined, taste and add Water or Salt if needed

Chill in the refrigerator for 1 – 2 hours before serving, this will allow the flavors to “marry each other”


If you want it spicier, and you want the color to be a little bit more brighter red, as I add ten Chiles de Árbol

If you still want it to be the green color with beautiful red specks and also want the taste of the five Chiles de Árbol, but you don’t want to be as spicy, just open your chilis and get rid of the seeds before roasting them.

Salsa Verde de Aguacate | Green Avocado Salsa

Salsa Verde de Aguacate
Salsa Verde de Aguacate, Green Avocado Salsa on Left, Chile de Arbol salsa on the right

How to make Salsa Verde de Aguacate | Green Avocado Salsa

Time to prepare:  30 Minutes + 1 – 2 hours to chill in the refrigerator (for flavors to meld)

Click HERE to view on YouTube

Making your own salsas are fun, easy, delicious and low cost too!

Ingredients for Mild-ish Green Avocado Salsa / Salsa Verde de Aguacate:

2 x Medium Avocados

1 ½ x Lime (for the juice)

3 x Cloves of Garlic

¼ x White Onion

1 x Green Bell Pepper (not traditional)

1 x Serrano Pepper (traditionally 2x for more Chili Heat, or other pepeprs)

1 Bunch x Cilantro

1 Tsp x Vegetable bouillon (traditionally Chicken bouillon)


Heat-up a pan to medium heat to toast the peppers, onion and garlic.  Do not oil pan.

Rinse or wash the peppers to remove dust.

Open Peppers with a knife and remove the seeds and un-edible portions of the peppers (stem, for example), unless you prefer a very spicy salsa, then keep the seeds.  Roughly slice the larger peppers into large quarter-ish sized pieces.  Place pepper parts, along with the onion and unpeeled-garlic, directly onto the pan to toast the skins and open the flavors.

When you can smell the toasted items they’re ready, remove them (not necessarily all at the same time).  Peel the Garlic before placing into blender.  When all items are ready and in the blender, blend until smooth.

Taste to check if there’s enough Salt before removing from blender.  Blend a little bit more if more Salt is added.

Put into the refrigerator 1 to 2 hours to cool before serving.