Tomatillo Salsa Recipes

Tomatillo Chile de Arbol Salsa

The one salsa recipe that was always on the table waiting for me when I would visit home!

4.80 from 5 votes

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Course: Salsa/Sauces

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 cups

Ingredients

• 10 tomatillos remove husk and rinse well
• 8-10 chile de arbol stems removed
• 1/3 medium white onion quartered
• salt to taste
• ¼  cup chopped cilantro optional

Instructions

• Remove the husks from the tomatillos and rinse in lukewarm water. Add tomatillos, chile de arbol and onion to a saucepan. Cover with water and heat to medium. When it comes to a boil, reduce heat slightly and cook for 10 minutes.
• Using a slotted spoon, transfer the tomatillo mixture to the blender. Season with salt.  Blend on high for just a few seconds.
• Pour salsa into a sauce pan and heat to medium heat. Just bring to a light simmer and cook the salsa for 8-10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated. Once salsa cools you could add in some chopped onion and cilantro. It's an option.

Notes

Notes: Many times, we would throw in a few chile serrano to the mix for more flavor to this deliclious salsa.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Extra Spicy Tomatillo Chile de Arbol!!!!

Blackened Tomatillo Habanero-Poblano

10 tomatillos, husk removed and washed
2 poblanos
1 small white onion, sliced thick
3 habaneros
4 cloves garlic
Juice of 1 key lime
Salt to taste

1. Preheat a large skillet or comal to medium heat for 5 minutes. Line with heavy foil paper and drizzle a little canola oil onto foil.

2. Lay all the veggies onto hot pan and cook until blackened in most spots. Cook the garlic and onions towards the outside of pan because they cook alot quicker. When ready, transfer the poblanos to a plastic bag to let them steam and cool slightly. Remove other veggies from heat and let cool.

3. Once veggies have cooled slightly, add the tomatillos and habaneros(remove stems) to the blender. Pulse to blend to create a coarse chop. Peel the blistered skins from the poblanos and remove the stems and seeds. Chop the poblanos and garlic finely by hand. Combine all of the ingredients together, add lime juice and salt to taste.

4. I would highly suggest cooking the blended cooked salsa’s for 8-10 minutes after you blend them. See the first recipe   on why I suggest this step.

Roasted Tomatillo-Chile California-Habanero Citrus

10 tomatillos
2 habaneros
6 chile California or guajillo peppers(dried)
4 cloves garlic,leave skins on
Juice of 1 orange
Juice of 1 lime
Salt

1.Remove the seeds and stems from the dried chile California,and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.

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2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos,garlic and habanero peppers in preheated pan, drizzle with a little canola oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn’t burn. Remove from heat and let cool slightly.

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3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients,removing the skins from the garlic and stems from habaneros. Add about 1 1/2 teaspoons of salt, blend until smooth, taste for salt.  Pour into a sauce pan and simmer for 10 minutes. Serve warm or at room temperature.

Fresh Tomatillo Avocado Salsa or as my friends like to call it, “The Green Sauce”. A favorite for parties! 

6 to 8 tomatillos, peeled, washed and roughly chopped
2 to 3 serranos or jalapeños, roughly chopped
1/4 of a white onion, chopped
1 large avocado (or 2 for extra creamy)
Handful of washed cilantro
Juice of 1 lime
Salt to taste

Combine all of the ingredients in the blender and blend on high until smooth. Taste for salt. I sometimes will add a tiny bit of water for easier blending.

Tomatillo Roasted Jalapeño and Onion

Salsa Verde(Tomatillo) Chile de Arbol and Jalapeño

Salsa Verde Molcajeteada

Salsa Taquera-Chile de Arbol /Guajillo Tomatillo

Salsa Cruda de Serrano/ Fresno Tomatillo

Salsa Cruda  de Tomatillo Recipe, Click Onto The Link!

https://pinaenlacocina.com/spicy-lime-pepper-chicken-tacos-dorados-de-pollo/

Tomatillo Salsa For Chilaquiles, Enchiladas..Entomatadas

Jalapeño/Serrano Cilantro Tomatillo Salsa

Ancho/Arbol Salsa Ranchera

Roasted Tomatillo Serrano with Avocado

Spicy Tomatillo-Guajillo-Chile de Arbol

Smoked Salsa Verde! My second favorite!!!

Spicy  Tomatillo Chile Japones