Salsa Quemada de Tres Chiles
Salsa Quemada de Tres Chiles is a deeply smoky, spicy salsa made from charred tomatillos, roasted garlic and onion, and a trio of dried chiles—California, de árbol, and habanero. Balanced with a touch of sweetness and tang from brown sugar and vinegar, this salsa delivers rich complexity and heat in every spoonful. Perfect for spooning over grilled meats, tacos, or even stirred into soups.
Ingredients
- 5 dried chiles California, stems removed and deveined
- 5 – 15 dried chiles de árbol, stems removed
- 2 dried chiles habanero
- ¼ onion
- 10 garlic cloves
- 2 bay leaves
- 3 green tomatillos, husks removed and washed
- Salt, to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tbsp chicken bouillon
- ¼ tsp ground cumin
- ½ tbsp brown sugar
- 1 tbsp white or apple cider vinegar
- 1½ cups water
Instructions
- Dry roast the California chiles, chile de árbol, and habaneros in a stock pot over medium heat for about 5 minutes, turning frequently to avoid burning.
- Remove and set aside.
- Dry roast the garlic, onion, and bay leaves in the same pot until charred, then remove and set aside.
- Add tomatillos to the pot and roast until the skins are blistered and blackened.
- Return all roasted ingredients to the pot and add remaining ingredients.
- Bring to a boil.
- Lower heat and simmer for 20 minutes.
- Turn off heat and let cool slightly.
- Transfer to a blender and pulse until you reach a coarse, rustic texture.
- Taste and adjust seasoning if needed.
Notes
- Roasting the chiles evenly without burning them is key—burnt chiles will make the salsa bitter.
- The brown sugar helps balance the acidity and heat—adjust to your taste.
- For a smokier profile, you can dry roast the tomatillos on a cast iron skillet or directly over a flame.
- This salsa keeps in the fridge for up to a week and tastes even better the next day.
- Use fewer árbol chiles if you prefer a milder salsa.
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