If I were a snack, I would definitely say that I would be a big bowl of chips and arbol chile salsa, without a doubt. Ever since I can remember, chips and salsa was a.) always in the house and b.) always the perfect solution for the before dinner hunger pangs. Before moving to Milwaukee, my salsa passion was mainly fueled by a big basket of salty chips and a bowl of fresh tomato based salsa, the classic standbys. But, then I moved to a house that is dangerously close to one of the most popular taco restaurants in town and found out that arbol chili salsa is where my real salsa love lies. For the longest time, the restaurant didn’t even really name on the menu what kind of salsa they gave you before your meal, so re-creating it was just a dram. I just knew that I always wanted the red, spicy one and someone else can take that green tomatillo-lime salsa, thank you! Finally, I noticed that they listed the salsa types and my favorite one had arbol chilies, so I was one step  closer to making my own version at home. Not that I didn’t like the other salsas, but I wanted to park myself in front of the arbol chile salsa and slurp it right up.
This arbol chile salsa is another one of those recipes that I tried a few times over the past year, they didn’t work, and I gave up for a while. I thought I wasn’t going to be able to crack the mystery of the arbol salsa, but alas, I finally did! I found arbol chilies at my favorite spice shop, Penzey’s, but I’m sure you would be able to get a hold of them at any major spice retailers or a Mexican grocery store. Use a light hand with these chilies, not only because they are spicy, but also because if you are lazy like me and don’t want to de-seed them all (too time consuming), it will make the salsa a bit spicier. The first time I made this salsa a few months ago, I put something like 30 arbol chilies in the blender and ended up pretty much crying when I even tried to smell the salsa. So, don’t be like me! I found that 8-10 chilies was a good balance for my taste, but start out with just a few and work your way up. Cashews lend the salsa a bit of creaminess and cool everything down a little bit, perfect if you aren’t quite ready for a punch-in-the-face spice level of some salsas. An addition of roasted red peppers and a balance of a bit of tomatoes with the spicy chilies made for the also perfect copycat arbol chile salsa recipe. While having baskets of chips and salsa served with a side of margaritas is usually done best when someone else is doing all the work, I can satisfy my chips and salsa obsession at home for the time being.
Spicy Arbol Chile Salsa
- Prep Time: 5 minutes
- Total Time: 5 minutes
Description
Spicy arbol chilies and cashews make for a perfect creamy vegan salsa!
Ingredients
- 1–28 oz . can chopped tomatoes
- 1/3 cup cashews (soaked overnight)
- 1 cup roasted red peppers
- Juice from 1 lime
- 6–10 arbol chili peppers (with stems cut off)
- Salt (to taste)
- Pinch of cumin
- Water (as needed)
Instructions
- In a high powered blender, blend together all the ingredients until smooth and creamy. Taste and adjust seasonings to preferred spice level. Add a little water as needed to keep the mixture blending. Refrigerate to store.
Kath says
Good thing you’re coming to Denver to make this for game night in a few weeks!! 🙂
The Frosted Vegan says
YAYAYAYAYAY!! Bringing chiles in my suitcase!
Jordan says
Ok, we need to go to Bel Air together and I’ll slurp down the tomatillo-lime salsa and you can slurp down the arbol chili salsa! My hubby loooves the arbol chili salsa too so I will definitely be making this for him. 🙂 Thanks for recreating it!
The Frosted Vegan says
yes yes yes!! Let’s do that very soon! Especially since the wait time was so crazy last week 🙂
Brian Luczak says
I may be blind but I am still not seeing the roasted red peppers in the recipe. This is my favorite salsa at Bel Air and I look forward to recreating it with this recipe!
Heart of a Baker says
I am fixing the recipe right now, thanks for catching that!
Jeni says
I love the idea of adding cashews to the salsa. I can just imagine the smell in the blender with 30 chiles! I would have been crying from the smell too! I can usually just handle a few chiles.
My husband’s Mom would make chile de arbol salsa at least once a week and would put 15 chiles for a really spicy salsa!
The Frosted Vegan says
Ohh that sounds so spicy! It was really bad, like I couldn’t even pretend to eat a chip or two that was barely dipped in it.
Christina @ The Beautiful Balance says
Okay we have to be on the same brain wave or something because I made chile de arbol salsa earlier this week but I’m kicking myself because I didn’t add cashews like you did! So so good!
The Frosted Vegan says
Woo hoo! Great minds think alike!
Molly @ Peanut Butter & Dill Pickles says
AHHH!! This is amazing 🙂 Bel Air is one of my faves around town and I LOVE this salsa! Can you crack their salsa verde next? 😉
The Frosted Vegan says
Girl I am ON it! This one is my favorite, but that goes next on my list 🙂
Anna | ANNAdventure says
This look so good!!! Mmmm
The Frosted Vegan says
It is sooo good!
Megan - The Emotional Baker says
I used to be a chips and salsa snacker, too! However, it got a little out of hand – like eating the whole bag before dinner, whoops! This salsa looks amazing – hope to give it a try soon 🙂
The Frosted Vegan says
Ohhh girl, been there and done that!
Amanda @ Cookie Named Desire says
I love the addition of cashews in this salsa! I can just imagine how spicy and addictive these are with my favorite line tortilla chips.
The Frosted Vegan says
It is SO addictive. I really need to stop buying tortilla chips so I will stop eating so much of it!
Medha @ Whisk & Shout says
What a unique salsa! Love all the shots with the bright chilies and totally obsessing over the use of cashews 🙂
The Frosted Vegan says
Thank you Medha! Those shots were my favorite : )
Julia says
Chips and salsa + crackers and cheese used to be my go to dinner when I was in college, ha! I love that you kept trying for this recipe – it looks awesome! I love that you used cashews to make this even more healthful. Must try asap! Think I could smear it all over enchiladas for the Super Bowl?
The Frosted Vegan says
Ohh I think you are absolutely brilliant and I want to do that RIGHT NOW. Dang girl dang!
kita says
My chips and salsa addiction didn’t start until a few years ago (boring, right), but why… why have I never heard of this arbol chile salsa?? Cuz I think I need it in my life.
The Frosted Vegan says
You SO need it, it’s so so good!
Nutmeg Nanny says
Hello spicy deliciousness!
The Frosted Vegan says
Gurrrrl you got it!!
Annie @ The Garlic Diaries says
I love the texture of this salsa! It looks so creamy and delicious. Chunky salsas aren’t really my thing, so I think this looks perfect.
★★★★★
The Frosted Vegan says
It is SO smooth and creamy, love it! I don’t love chunky ones either, so this is perfect 🙂
renee (will frolic for food) says
YES! so yes. I’ve never tried salsa like this before (too scared of the dairy) but I can only imagine that it’s insanely delicious. I can’t wait until tomatoes are in season again! I’m saving this babe for the heat of summer, when I can pick ‘maters right off the vine.
The Frosted Vegan says
Ohh yes!! I love fresh tomatoes and can’t wait to make this with them. Canned maters are great, but nothing beats those fresh ones!
Diane says
Your description mention roasted red peppers but your recipe didn’t include them. Help on that, please.
The Frosted Vegan says
Thanks for catching that Diane! I added them into the recipe 🙂
Sarah | Well and Full says
How have I never seen this recipe before?? Spicy salsas are my jam, girl!! Trying this as soon as I can get my hands on some arbol chiles 🙂
The Frosted Vegan says
It’s SOOOO good! Now I think I need to make another batch of this! If you can’t find them, I have a HUGE bag, so I would gladly send you some 🙂
Jordyn says
I am allergic to cashews but I am not vegan or dairy free.. Is there an alternative I could use for this recipe? It looks so delicious! Great job!
Heart of a Baker says
Hi Jordyn, I can’t say for sure, but you might try heavy cream or a soft cheese, let me know how it works!
Rachel says
Confused about the cashews… Does Bel Air use them in their recipe too?
Heart of a Baker says
They don’t, but I chose to go that route since I wanted it to be creamy!
Sadie T. says
Thanks for figuring this out! I love Bel Air and sometimes just want to spoon for the salsa!
Ani says
Are the chiles roasted or soaked prior to blending? Are the cashews raw?
Erin says
Hi, are the chilis fresh or dried? Thanks