Roasted Tomatillo Salsa with Chile de Arbol

Just 6 ingredients are needed to make this smooth and fiery-hot Roasted Tomatillo Salsa with Chile de Arbol. The use of toasted chile de arbol gives this salsa an extra spicy kick making it a perfect topping for tacos.

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My dad is a salsa-making champion, a title I bestowed upon him, and with good reason. Anytime we gather at my house for a special meal, I always ask my dad if he'll make the salsa. For one, he knows so many salsa recipes. Secondly, he knows which one pairs well with different types of food. And finally, his salsas are just absolutely amazing!

Take today's tomatillo and chile de arbol salsa. Deliciously tart tomatillos are roasted and charred, then blended with toasted chiles de arbol, garlic and onion for a fiery-hot, smooth, and incredibly flavorful sauce.

This is one of the spicier salsas that he makes, but it's one of those that just burns so good. Not to worry though, I have included tips at the end of the post on how to minimize the heat if you prefer.

Jump to:

• Why You'll Love This Roasted Tomatillo Salsa Recipe
• The Ingredients
• How to Choose Tomatillos
• How to Roast Tomatillos
• How to Make Tomatillo Salsa with Chile de Arbol
• Other Delicious Tomatillo Recipes
• Recipe

Why You'll Love This Roasted Tomatillo Salsa Recipe

• Smoky Flavor: Roasting the tomatillos and toasting the chiles creates an incredible smoky flavor profile.

• Only 6 Ingredients: The combination of these 6 ingredients creates a great depth of flavor.

• Versatile: I love this salsa with tacos but it is also great with grilled or baked chicken, on fish, steaks and so much more.

• Healthy: This salsa is made with whole, natural, simple ingredients and is also Whole30 compatible.

The Ingredients

• Tomatillos: Tomatillos look like small, green tomatoes. They are covered with a papery husk, which is removed before cooking. They have a bright, tangy taste and are very common in many Mexican salsas and sauces. Tomatillos are in season from May through November and can usually be found in the produce section of your local supermarket.

• Chile de Arbol: The name chile de arbol (also known as bird’s beak chile or rat’s tail chile) literally translates to tree chile. These small, thin Mexican peppers are extremely spicy, with a delicious, complex flavor, and used in many sauces and salsas. They usually come dried and packaged, which is exactly the kind we need in this recipe. You can find these arbol chiles in most Mexican and Latin American supermarkets or order online.

• Garlic

• Onion

• Water

• Salt

How to Choose Tomatillos

Choose tomatillos that are dark green and firm, but not hard. Check that the husk of the tomatillo has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled. To ensure you are picking the right ones, pull the husk away just slightly to check on the fruit inside.

How to Roast Tomatillos

• Begin by removing the husks from the tomatillos.
• Wash the tomatillos thoroughly as the flesh will be a little sticky.
• Preheat a comal to medium heat. A comal is a griddle that is typically used to warm up tortillas and roast various vegetables. If you do not have a comal, a cast-iron skillet or other heavy-bottom pan will work.
• Place the tomatillos in a single layer on the comal.
• Turn the tomatillos frequently to ensure they get charred on all sides. This can take from 10-15 minutes.

How to Make Tomatillo Salsa with Chile de Arbol

1. Roast Tomatillos

• Roast the tomatillos on the comal as indicated above. Set aside.

2. Toast Chile de Arbol

• Place the chiles de arbol on the same comal. Quickly toast the chiles for only 5 seconds on each side. Be careful not to leave them on the comal any longer or the chiles will burn and taste bitter.

3. Blend

• Place the chiles, tomatillos, onion, peeled garlic cloves, salt, and half a cup of water in the blender or food processor.
• Blend until smooth.

4. Strain

• Strain using a mesh strainer.
• Serve.

How to Serve Tomatillo Chile de Arbol Salsa

This salsa is considered a "salsa taquera," in other words a salsa for tacos. Just putting a little sauce on each taco enhances the flavors and adds a great kick. However, this spicy salsa is also great served with steak, fish or chicken. Here are some other ideas on how to serve it:

• On Slow Cooker Crispy Tacos
• With Skillet Chicken Fajitas
• As a dipping sauce for Chicken Flautas
• Mixed in a big bowl of Simple Instant Pot Pinto Beans
• On top of Pan Seared Cilantro Lime Chicken

Storing

Store in the refrigerator in an air-tight container for up to 5 days or freeze for up to 6 months.

Special Tips and Variations

• For a varied flavor, roast the onion and the garlic (with the peel still on). Turn both frequently and be sure neither one burns but just gets slightly golden. If the garlic burns it will taste bitter.
• Similarly, watch the chiles closely when you are toasting them. As indicated in the recipe, only toast them for 5 seconds on each side. Leave them on the heat for too long and they'll turn bitter.
• For a less spicy salsa, use half the amount of chiles de arbol. Additionally, use a small knife to cut each one chiles and remove the seeds and ribs where most of the spice comes from.
• When handling chiles de arbol, be sure to use gloves so the spicy oils don't get on your fingers.
• If you can't find chile de arbol, substitute dried japones chiles. Both chiles look similar and even have a similar spice level but japones don't have the same complex flavor of arbol chiles.

I hope you enjoy!

PLEASE LEAVE ME A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

Other Delicious Tomatillo Recipes

• Creamy Tomatillo Avocado Salsa
• Salsa Verde Taquera
• Tender Shredded Pork in Salsa Verde
• Chicken Enchiladas Suizas (Dairy-Free Option)

Recipe

Originally published April 28, 2018. Updated post and photos September 2022.