Ingredients
Produce
- 1 pound fresh tomatillos, husks removed and washed
- 5-6 jalapenos
- 1 large tomato (slicing tomato recommended)
- 1 garlic clove, smashed
- 1/4 cup finely diced onion (white or yellow)
- 1/4 cup chopped cilantro
Dried Ingredients
- 4-5 dried chile de arbol
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the Vegetables: Add the fresh tomatillos, jalapenos, tomato, and dried chile de arbol to a large skillet over medium to medium-high heat. Sauté them for 5-7 minutes, using tongs to turn occasionally, until all sides are nicely charred, which enhances their smoky flavor.
- Blend the Salsa: Transfer the roasted tomatillos, jalapenos, tomato, and dried chiles to a food processor or blender. Add the smashed garlic, salt, and pepper. Puree until the mixture is smooth with no large chunks remaining.
- Mix in Fresh Ingredients: Pour the blended salsa into a bowl, then stir in the finely diced onion and chopped cilantro. Adjust salt and pepper as needed to suit your taste.
- Serve and Enjoy: Your Chile de Arbol Tomatillo Salsa is ready to enjoy. Serve it fresh as a condiment for tacos, grilled dishes, or as a tasty dip. This recipe yields about 2 1/2 cups.
Notes
- For a milder salsa, reduce the number of jalapenos or remove seeds before cooking.
- Use gloves when handling dried chile de arbol to avoid skin irritation.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
- Roasting the ingredients enhances the smoky depth but you can also grill them for additional flavor.
- If the salsa is too thick, add a splash of water to reach your desired consistency while blending.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Frying
- Cuisine: Mexican
