Four-Alarm Red Salsa

This is a fiery-hot salsa from L&J Cafe made from chile arbol, a dried chile.

Yield: 3 cups (serving size: 3 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 10%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 5.5g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 167mg
  • Calcium: 17mg


  • 1 ounce dried chile arbols, seeded
  • 1/2 cup boiling water
  • 3 cups chopped onion
  • 1 cup water
  • 1/2 cup chopped tomatillos (about 2)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 3 garlic cloves
  • 1 (8-ounce) can tomato sauce


  1. Combine chiles and boiling water; let stand 30 minutes. Drain.
  2. Combine chiles, onion, and next 6 ingredients (onion through garlic) in a medium saucepan. Place over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove from heat; cool 15 minutes. Place onion mixture in a blender or food processor; process until blended (do not overblend). Add tomato sauce; stir well.
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