salsa diabla

Salsa Diabla

Jenn’s Recipes Made Easy!
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Course Salsa
Cuisine Mexican


Large Skillet


  • 55 Chiles de árbol stemmed but leave the seeds in
  • 4 Garlic Cloves peeled
  • ¼ medium onion chopped
  • 1 Roma Tomatoes chopped
  • 2 Tbsp. Vegetable Oil for frying
  • Kosher Salt to taste
  • ¼ cup water plus 10 Tbsp.


  • Heat oil in a 12” skillet over medium-high heat, cook garlic until lightly brown, 3 minutes. Be carful not to burn the garlic!
  • Add onion and cook 3-4 minutes, Add chiles and cook 1-2 minutes.
  • Add tomatoes and 1⁄4 cup water and cook until tomatoes begin to break down, about 8-10 minutes.
  • Place in a blender with salt and 10 tbsp. water, purée until smooth.
  • Place salsa into an air tight container
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[…] like to serve with Salsa Diabla and tortillas and queso fresco 😉 Or you can have it without if you don’t like […]