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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
