Tomatillo Chile de Arbol Salsa
Tomatillo Chile de Arbol Salsa
Ingredients
For the Salsa
- 1 1/2 pounds green tomatillos, husked and rinsed
- 1 serrano chile, stem removed
- 10 dried chile de arbol, stems removed
- 1/4 white onion, large white onion, quartered
- 3 garlic, cloves, peeled
- 3 cups water
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Place the husked and rinsed tomatillos, serrano chile, dried chile de arbol, quartered white onion, and peeled garlic cloves into a medium-sized pot. Pour in 3 cups of water, or enough to fully cover all the ingredients.
⏱️ 5 min
- 2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for 10 to 12 minutes, or until the tomatillos change from a vibrant green to a duller, slightly yellowish green. Be careful not to boil too vigorously or allow the tomatillos to tear open, as this can make the salsa bitter.
⏱️ 12 min•🌡️ 212
- 3
Carefully transfer the cooked ingredients, along with about 1/2 cup of the cooking liquid, to a blender. Add the roughly chopped fresh cilantro and 1/2 teaspoon of salt.
⏱️ 5 min
- 4
Blend the mixture briefly until a chunky salsa consistency is achieved. Avoid over-blending if you prefer a less smooth texture. Taste and adjust salt as needed.
⏱️ 2 min
- 5
Pour the finished salsa into a serving bowl. It can be served immediately warm, or chilled for later use. This salsa pairs wonderfully with tamales, tacos, or as a condiment for any Mexican dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomatillo Chile de Arbol Salsa
Ingredients
For the Salsa
- 1 1/2 pounds green tomatillos, husked and rinsed
- 1 serrano chile, stem removed
- 10 dried chile de arbol, stems removed
- 1/4 white onion, large white onion, quartered
- 3 garlic, cloves, peeled
- 3 cups water
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Place the husked and rinsed tomatillos, serrano chile, dried chile de arbol, quartered white onion, and peeled garlic cloves into a medium-sized pot. Pour in 3 cups of water, or enough to fully cover all the ingredients.
⏱️ 5 min - 2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for 10 to 12 minutes, or until the tomatillos change from a vibrant green to a duller, slightly yellowish green. Be careful not to boil too vigorously or allow the tomatillos to tear open, as this can make the salsa bitter.
⏱️ 12 min•🌡️ 212 - 3
Carefully transfer the cooked ingredients, along with about 1/2 cup of the cooking liquid, to a blender. Add the roughly chopped fresh cilantro and 1/2 teaspoon of salt.
⏱️ 5 min - 4
Blend the mixture briefly until a chunky salsa consistency is achieved. Avoid over-blending if you prefer a less smooth texture. Taste and adjust salt as needed.
⏱️ 2 min - 5
Pour the finished salsa into a serving bowl. It can be served immediately warm, or chilled for later use. This salsa pairs wonderfully with tamales, tacos, or as a condiment for any Mexican dish.
⏱️ 1 min