Roasted Tomatillo Salsa
Only 6 ingredients are needed to make this fiery-hot Roasted Tomatillo Salsa with Chile de Arbol. The toasted chiles de arbol give this salsa an extra spicy kick and making it a perfect topping for tacos.
Equipment
- Comal (Griddle)
Ingredients
- 6 medium tomatillos
- 12 chiles de arbol
- 6 garlic cloves
- ¼ onion
- ½ cup water
- ¼ teaspoon kosher salt
Instructions
- Heat comal (griddle or a heavy bottom pan) to medium heat.
- Roast tomatillos on the comal. Turn them periodically until all sides are charred and the tomatillos have softened. Set aside.
- Next, 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 taste bitter.
- Place the chiles, tomatillos, onion, peeled garlic cloves, and salt to taste, and half a cup of water in the blender.
- Blend until smooth. Strain using a mesh strainer.
- Serve atop of tacos, steaks, or chicken.
Notes
- For a varied taste, roast the onion and the garlic cloves (with the peel still on).
- This is a pretty spicy salsa. For less spiciness, take out the seeds and veins of the chiles or use half the amount of chiles de arbol.
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