Salsa de Chile de Árbol and Tomatillo
This vibrant, fiery salsa combines smoky dried chile de árbol with tart, roasted tomatillos for the perfect bold taco companion. Flash-fried in oil to deepen the flavor, then blended with garlic and onion, this salsa brings just the right balance of heat and brightness. Whether spooned over tacos, guisados, or served with tortilla chips, it’s quick, easy, and full of punchy flavor.
Ingredients
- 1 tbsp oil
- 5 tomatillos, husks removed and washed
- 1/4 white onion
- 2 – 3 garlic cloves
- 12 – 16 dried chile de árbol, depending on desired heat level
- 1/2 cup water
- Salt, to taste
Instructions
- In a medium skillet over medium heat, fry the tomatillos, onion, garlic, and chiles in oil, stirring occasionally.
- Remove the chiles once lightly toasted and set aside.
- Continue cooking the remaining ingredients until cooked through, then remove from the skillet.
- Add the toasted chiles, onion, garlic, and water to a blender and blend for 8 – 10 seconds.
- Add the tomatillos and pulse the blender about 20 times. Pulse fewer times for chunkier salsa, or more for a smoother consistency.
- Pour the salsa into a bowl, season with salt to taste, and thin with more water if needed.
- Serve and enjoy!
Notes
- Always remove the chile de árbol early—they burn fast and will turn the salsa bitter.
- For a richer flavor, let the cooked tomatillos cool slightly before blending.
- If you like it extra smoky, dry toast the chiles in a dry pan before adding oil.
- This salsa keeps well—store in the fridge for up to 5 days.
- Add a squeeze of lime at the end for a fresh, tangy twist.
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