• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cold smoked Chile de Arbol Salsa


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Jun 21, 2007
Smoked Chile del Arbol Salsa


30-40 chile del Arbol pods, stems removed

1 lb. sliced Roma tomatoes

3-4 garlic cloves, peeled

1 sliced onion

Smoked sea salt

Fresh ground pepper

½ cup chopped Cilantro

 I smoked the chiles, tomatoes, garlic and onions in my Weber 22.5 in. grill, using the AMZN cold smoker. I lit up two rows of mesquite, more rows is too much smoke in a   22.5 in grill for my liking. Just for fun, I coated some Oaxaca and Manchego cheese with some spices I use in my chorizo, such as garlic, smoked Spanish paprika and mild Chimayo. But, that’s another thread/recipe.


After the smoke, I toasted the chiles in a dry skillet at medium heat, until they started to smoke.

I then removed them from the skillet to cool. I chopped the onions and garlic, and I put them in the skillet, along with a little olive oil, letting them cook until translucent.

I then put everything in a food processor along with the Cilantro, adding about ¼ cup of water at a time, as I pulsed it to the consistency I like. Lastly I added a little smoked sea salt and fresh ground black pepper


This is a very tasty/hot salsa. You might want to consider using 20-25 chile pods as a start.


It’s all good my friend.


Master of the Pit
OTBS Member
Joined Sep 13, 2009
now that's what chips were made for.........nice salsa rich!


Epic Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Dec 25, 2010



Epic Pitmaster
OTBS Member
Joined May 1, 2007
Now that is something I would like... Nice Job Rich...

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.