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.
10 medium tomatillos peeled and rinsed
5 dry árbol chiles (10 if you like it spicy)
1.5 tablespoon vinegar
Salt (to taste)
- In a small pot, cover tomatillos with water and boil until soft.
- 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.
- 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.
- 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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