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+ servings

Tomatillo Chile de Arbol Salsa

This staple salsa recipe is one that I grew up with! I tweeked my mom's recipe and added garlic and cilantro, Either way it's delicious!
Course Salsa
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 cups


  • 8 Tomatillos
  • 2 Chile serrano
  • 1/4 White Onion
  • 1/2 tsp Avocado oil
  • 3 Cloves of Garlic
  • 6 Dried Chile de Arbol
  • Handful of Fresh Cilantro
  • Salt to taste


  • After peeling and washing the tomatillos, transfer them to a pot and cover with water, To the pot also add the onion and serrano peppers without the stems. Bring up to a boil, reduce to a simmer and continue cooking for 7-10 minutes. Remove from heat.
  • In a small skillet, add the dried chile de arbol and the peeled cloves of garlic. Heat to just below medium. Add 1 tsp of oil. After a few minutes the ingredients will begin to sizzle and become aromatic. Toss in the hot oil for 2-3 minutes, then remove from heat.
  • Using a slotted spoon, transfer the tomatillos, serranos and onion to the blender. Add only the garlic at this time. Pour in 1/2 cup of the cooking water in. Add a big handful of freshly washed cilantro to the blender. Season to taste with salt. Blend on high until smooth. Now add the chile de arbol and pulse to blend. I like to see the red chile flakes in the salsa.
  • Transfer the blended salsa to a sauce pan and heat to medium. When it comes up to a simmer, reduce heat slightly and continue cooking for 7-10 minutes. Cooking the salsa will cook out the natural pectin and will yield a smoother salsa when refrigerated.