Salsa Tatemada de Chile de Árbol (Toasted Arbol Chilli Salsa)

Every home in Mexico have a fresh made salsa in the fridge, my home wasn’t the exception, my dad used to make this salsa all the time, it is tasty and if you are one of those brave persons to handle spiciness very well, this salsa is for you!

The  ingredient that makes this salsa special is arbol chilli or tree chilli if we translate the word. Arbol chilli is a Mexican chilli pepper also known as bird’s beak chile or rat’s tail chilli.

Traditionally we put the vegetables on to a comal, a smooth flat griddle where we also cook tortillas or spices, but a frying pan would do the job.

It is very easy to make and goes very well with tacos, burritos, beans or just with some tortilla chips.

Cook 15 min


  • 3 or 4 arbol chillies.
  • 2 big tomatoes
  • 1 medium onion peeled and cut in half
  • 1 clove of garlic with skin on
  • Salt to taste


Put the frying pan on to high heat and when it is very hot put all the vegetables on it, except the chillies.No need for oil, as we want to toast them.

Make sure to turn the vegetables around when you see black spots. When all the vegetables are ready put them aside, making sure peeling the garlic. Then start toasting the chillies for a few seconds, they will toast almost straight way, specially if your pan is very hot.

Put everything in a pestle and mortar or in a blender, add salt to taste and mash or blend until getting a nice runny consistency.


*when you are toasting the chillies make sure to have a window open or the kitchen extractor fan on, otherwise you will cough a lot.




Published by

Karla Zazueta

Mexican living in London

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