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!
Servings 2 cups
Ingredients
- 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
Instructions
- 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.
Notes
Original version : You are literally going to bring all of the ingredients to a light boil(minus the cilantro and garlic). Cook for 10 minutes. Drain out most of the cooking water. Transfer to the blender and add fresh cilantro, garlic and salt to taste, Blend or pulse to blend, until the chile de arbol breaks down and looks like specs. if you prefer, you can blend smoother, but the color of the salsa will look more orange. Serve as is and keep refrigerated for up to 7 days.