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Toasted Chile de Arbol-Tomatillo Salsa

Course Salsa
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 oz

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

To extend the life of the salsa for a few more days, cook the blended salsa at a steady simmer for 10 minutes. Let cool before storing it refrigerated. The salsa will last 10-11 days.