Toasted chile de arbol combined with dry roasted tomatillos is one of my favorite salsas! There are so many variations of tomatillo salsa to be prepared and enjoyed! Try thinking outside the box when you approach a salsa recipe. Combine fresh chile peppers with dried chile pods. Mix tomatillos with tomato to add different levels of flavor.
So Many Salsas, So Little Time!
So many salsa variations, so little days! Or you run out of chips! Most days, I start cooking and I don’t even know what I may have on hand for salsa ingredients, but I know I always have dried chiles. On this morning, I was cooking beef cheek barbacoa in my pressure cooker. Certain tacos call for certain salsa’s and I knew I wanted it to be spicy or at least look intimidating!! Ha, ha! This intro will be short and to the point. Cutting in on my Netflix time people, lol! Just kidding. You all know how much I love to share recipes. I posted this recipe on my Facebook page last week and received a good response.
Foiled! Most times I will use foil paper for easy clean up!
Lining the comal or griddle with foil paper is optional. Some people prefer not to cook with foil paper. The little bit I have read on the internet suggests that using foil paper is ok and does not cause harm to the average person. It’s a personal choice in the end.
Combine dried chiles with fresh chile peppers to add different levels of flavor to your salsa recipes!
Somewhere in my many salsa recipes that I have, I used this same combination of ingredients for salsa. Not sure if it was that lone orange serrano that I threw in that made this salsa extra special, but I really have enjoyed eating it on everything!! A taco is only as good as the salsa running down your arm!! Tacos Forever! #foodieforlife #spicyfoodlove
Red or Green Salsa?
So when people ask me if I prefer red or green salsa, I say, I prefer a good and spicy salsa!! Color is optional! Those tiny specs of blackened, roasted ingredients, a sign of a tasty salsa!
Beef Cheek Barbacoa!
This was a grilled tostada with refried beans on top. A double yolk egg, sunny side up and the salsa! Love it!
Grilled Chicken made into a torta with the salsa!!
Red Chile Pork Tamales I pulled from my freezer for lunch todaywith the salsa!
Equipment
- griddle , comal, blender
Ingredients
- 12 dried chile de arbol stems removed
- 1 c water
- 5-6 med-large tomatillos remove husk, wash tomatillos
- 1 orange/red or green serrano pepper optional
- 1 tsp cooking oil
- 4 cloves garlic leave skins on
- handful fresh cilantro. optional
- Salt to taste
Instructions
- Heat comal or griddle to medium heat. Add the chile de arbol with the stems on. I leave the stems on so I don't lose the seeds inside.
- At the same time, heat a small saucepan with 1 cup of water on medium heat. As soon as the chile de arbol become aromatic and begin to blacken, turn them quickly. Leave them for only another few seconds. Transfer them to the saucepan with water. Set heat on low.
- At medium heat, on the comal(griddle), add the tomatillos, serrano pepper and garlic. Drizzle with 1 tsp. of oil. Using tongs, move the ingredients around as to coat them with some of the oil.
- Continue roasting the tomatillos, serrano and garlic for another 15 minutes. Remove from the heat and cover ingredients with foil paper for 10 minutes. The steam created will finish cooking the tomatillos all the way through.
- When ready, Remove skins from garlic and the stems from the chile peppers. Reserve the water in the saucepan. To the blender add cilantro(if using), serrano, chile de arbol, garlic, tomatillos, 1/2 c water reserved from softening chiles and salt , to taste. Blend on high for 45-60 seconds.
- If the salsa is too thick, pour in a little more of the water from cooking the chile de arbol. Store salsa in glass jars, if possible, in the refrigerator for 5-6 days.
Notes
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Made this last night and let it cool overnight in the fridge. Just blended everything and boy is it yummy. Has a nice kick to it but I leave all the seeds from Serrano in. This will definitely be filed under my “salsa keepers.”
Thank you Kathy for the feedback on the recipe! It’s one of my favorite salsa recipes!
What do we do with the serrano if we add it? Does it go in the water with the tomatillo or removed with the garlic, and then added to the blender? Or is it treated like the chile de arbol?
Hi Tyler! Sorry about the confusion. I have updated the recipe so it’s easier to follow. I am recording a new updated video to add to the blog post later tonight.
Can this recipe be canned?
Holly, I am not experienced with canning salsa, to be honest.