Tangy Tomatillo Salsa with Chile de Árbol

I love making salsa and in Mexico learned that the three main techniques when preparing chiles for salsa are roasting, toasting, and boiling. With a few simple ingredients, this particular salsa is one of the easiest to make, but is loaded with flavor.

It’s always interesting how the slightest change in ingredients or techniques creates a completely different flavor profile in salsas.

Hopefully you’re able to expand your homemade salsa selection and give this one a try over the weekend. It’s our favorite to top tacos de barbacoa and pairs perfectly with eggs, homemade tortilla chips, and many other dishes.

Ingredients:
10 medium tomatillos peeled and rinsed
5 dry árbol chiles (10 if you like it spicy)
1.5 tablespoon vinegar
Salt (to taste)

Preparation:

  1. In a small pot, cover tomatillos with water and boil until soft.
  2. In a separate comal or pan, slightly toast chiles for about 3 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.
  3. Transfer tomatillos and chiles to blender and blend on medium setting for 60 seconds with salt and vinegar. Add water from boiled tomatillos until salsa reaches desired consistency, if necessary.
  4. Transfer to a bowl and serve immediately. Refrigerate in an airtight container.

For information on my Some Like it Hot Salsa Workshop, click here.

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Tags: ,

Categories: Featured Recipes, Salsas, Sauces, and Spice

Trackbacks/Pingbacks

  1. La Casa de Mis Recuerdos + Squash Blossom Omelet Recipe | Lola's Cocina - September 23, 2016

    […] 8 large squash blossoms, pistols and stems removed 1 cup salsa verde (I used this tangy salsa verde recipe) 1 cup chicken broth 1 teaspoon olive oil 3 large eggs 1 tablespoon milk 1/2 teaspoon […]

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