Salsa de Semillas

This spicy salsa de semillas is made with chiles de arbol and plenty of nuts and seeds, resulting in a chunky, crunchy texture. It's a perfect addition to salads, toast or tortilla chips, soups and chiles, tacos, and all sorts of meat dishes!

Salsa de Semillas

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons peanut or canola oil

  • cup dried chile de arbol (about 15 pods)

  • ½

    cup crushed roasted peanuts

  • ½

    cup green pumpkin seeds

  • ¼

    cup white sesame seeds

  • ¼

    cup black sesame seeds

  • kosher salt


Heat the oil in a skillet over medium heat. Add the chiles and toast until aromatic, about 2 to 3 minutes. Leave the oil in the pan, and put the peppers in a food processor and pulse until crushed. In the same pan, toast the peanuts, pumpkin seeds and sesame seeds over medium heat until aromatic, about 2 to 3 minutes. Return the crushed chiles to the pan and toast the mixture for 1 minute longer. Turn off the heat, add a few pinches of salt and serve. Note: The salsa will keep in an airtight container for up to 4 days.


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