Traditional recipes

Chile de Árbol Sauce

Chile de Árbol Sauce


  • 2 dried chiles de árbol, stemmed and seeded, membranes removed
  • 1 Tablespoon canola oil
  • 1/4 Cup chopped white Spanish onion
  • 1 small clove garlic, chopped
  • 1 Tablespoon tomato paste
  • 2 Tablespoons chopped cilantro leaves
  • 1 Cup heavy cream
  • 1 Cup chicken stock
  • 1 Teaspoon honey
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper


Break the chiles into small pieces and set aside.

In a medium-sized skillet, heat the oil over medium heat. Add the onion and garlic and sauté until the onion is softened, for 6 minutes (do not let brown). Add the chile pieces and sauté until lightly colored, about 45 seconds.

Stir in the tomato paste and cilantro, then the cream, stock, and honey. Gently boil until the sauce is reduced and thickened, occasionally scraping the bottom of the pan with a rubber spatula to prevent scorching, 15-20 minutes.

Pour the mixture into a blender, purée, and season with the salt and pepper. The sauce can be stored tightly covered in the refrigerator for up to 3 days.

Nutritional Facts


Calories Per Serving68

Folate equivalent (total)2µg1%

Spicy Salsa For Birria


Salsa #1

  • 1 pound tomatillos
  • 4 cups water
  • 2 cups dried chile de arbol
  • 1 large clove of garlic
  • 1/4-1/3 cup white vinegar
  • Salt to taste

Salsa #2

  • 1 full cup dried chile de arbol
  • 4 large cloves of garlic
  • 1/2 cup white vinegar
  • 1/4- 1/3 cup water
  • Salt to taste


Tried this recipe? Mention @pinaenlacocina or tag #pinaenlacocina!

I used a high speed blender to prepare these two recipes. If you have a regular blender, you may need to spend a little more time blending to achieve the same results.

Spicy Chile Crisp

What condiment is equally tasty on eggs, pizza and rice? Nope, it&rsquos not hot sauce. It&rsquos this spicy chile crisp recipe, courtesy of The Pepper Thai Cookbook: Family Recipes from Everyone&rsquos Favorite Thai Mom by Pepper Teigen (aka Chrissy Teigen&rsquos mom).

While the crunchy sauce is Chinese in origin, it's found in many Asian cuisines. The spicy-salty-sweet combination of garlic, shallot, sugar and chiles is totally irresistible. And, sure, you could just buy a jar, but making it at home is simple and satisfying. Make it once and you&rsquoll be putting it on every dish imaginable, even vanilla ice cream (trust us).

Reprinted fromThe Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

¾ cup dried red chiles, such as Thai, de árbol, or Japones

4 small shallots, thinly sliced

12 cloves garlic, thinly sliced

2 tablespoons sesame seeds

¼ teaspoon ground white pepper

1 tablespoon sugar, plus more to taste

1 teaspoon kosher salt, plus more to taste

1. Preheat the oven to 350°F.

2. Place the chiles on a sheet pan in a single layer and roast for about 5 minutes, shaking the pan halfway through to make sure they don&rsquot burn. Remove from the oven and set aside to cool, then transfer to a mortar or blender and grind until you&rsquore left with crushed chile flakes.

3. In a medium saucepan, combine the shallots, garlic and oil. Cook over medium heat, stirring occasionally, until the garlic and shallots are golden brown, 20 to 25 minutes. Remove from the heat.

4. In a heatproof medium bowl, combine the chile flakes, sesame seeds, white pepper, sugar and salt. Set a fine-mesh sieve over the bowl and pour the garlic-shallot mixture into it. Set the sieve of garlic and shallots aside to cool completely so they become crisp.

5. Once the oil is cooled to room temperature, stir the cooled and crisp shallots and garlic back into the oil. Taste and add more sugar or salt as needed. Transfer to an airtight jar and refrigerate for up to 1 month. Stir well before using.

Chile De Árbol Diablo Sauce

My pops, aka the dude, is your traditional macho Mexican with a mustache and all. Part of growing up with this macho man meant I had learn to eat and handle spicy food. I would watch him eat all sorts of spicy stuff and he wouldn’t even sweat and my mom was right there along with him often cooking up the heat. The Chile De Árbol Diablo sauce was inspired by my pops and the only recipe that made him quiet for a few minutes and made him say it was too hot for him but it was good! So, I challenge you to make this sauce as directed in the recipe below and let me know if you can handle the heat- porque este chile está muy picoso!

Chile de Árbol Diablo Sauce
Printable Version

Yield: Makes 4-6 Cups Total Time: 15-20 minutes

-A Handful of Chile de Árbol (more if you prefer it spicy)
-3 to 5 pieces of garlic
-4-5 green tomatillos
-4 Red Tomatoes
-4 Cups of Water
-1-2 Tablespoons of Cumin
-1-2 Tablespoons of Salt or Pink Himalayan Sea Salt

Equipment Needed:
-Cutting Board
-Boiling Pan
-Measuring Cup
-Measuring Spoon
-Large Glass Bowl/Glass Jar for Storing

-Rinse about a handful of chile de árbol and remove the tail/stems
-Peel the 3 to 5 pieces of garlic- I love garlic so I always add 5
-Remove the husks of the 4-5 green tomatillos and rinse the green the tomatillos to
remove any residue
-Slice the ends of the red tomatoes

-Once all ingredients have been rinsed with water, husks have been removed, and
garlic peeled
-Combine all ingredients into a boiling pan and add about 4 cups of water
-Boil the ingredients until you can run your fork through the tomatillos, tomatoes, and
chile de árbol has softened
-After the ingredients have boiled, set them aside to cool down
-Once the ingredients have cooled down pour them into a blender, add the
1-2 tablespoons of cumin and 1-2 tablespoons of salt or pink Himalayan sea salt and
liquefy (I use a Vitamix blender and start on the low setting then set to high gradually
so I could get a nice clean blend, trying to achieve no pulp)
-After the chile de árbol is liquefied pour into your glass container
-Then set aside your bowl full of chile de árbol diablo sauce and grab some of your
favorite chips to dip and enjoy this spicy chile- I dare you!

Voila you have made what I call my sister Lupita’s Chile de Árbol Diablo Sauce with a twist! I hope you enjoy this family staple. You can use the chile de árbol sauce to make diablo red enchiladas, red tamales, and many other dishes- only if you can handle the heat.

*****If the chile de árbol is too spicy for your tastes, simply boil an extra tomato and liquefy and add to the original mix to help reduce the heat. Keep adding extra tomatoes to adjust the spice to your liking. You might nave to add more cumin or salt based on your taste buds but please add minimal amounts gradually.******

*****On the flip side if you don’t think this sauce is spicy enough, simply add a few more chile de árbol to boil and liquefy and add to the original mix to help increase the heat. Keep adding chile de árbol to adjust the spice to your liking. *****