tomatillo red chili salsa
Tomatillo red chili salsa is extra spicy, fresh, and smoky. Dry roast tomatillos and arbol chiles, then blend them into a mouthwatering salsa.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 cups
- Category: Salsa
- Method: Blended
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 15 chiles de arbol
- 2 garlic cloves, unpeeled
- 1/4 white onion, peeled
- 3/4 lb tomatillos (5- 6 large), husked, washed and patted dry
- kosher salt
Instructions
- Heat an ungreased skillet over medium heat. Add chiles and toast, stirring, for about a minute until fragrant. Transfer to a bowl and cover with boiling water. Let soften for at least 20 minutes.
- Add garlic, onion and tomatillos to the same skillet and reduce heat to medium low. Roast, turning occasionally, until blackened in spots and tomatillos are very soft and their vibrant green color has yellowed; 20- 25 minutes.
- Roughly chop the onion and peel the garlic; toss in a blender with half the tomatillos. Drain peppers, discard any stems and add to blender with 1/2 teaspoon kosher salt.
- Blend on high until smooth. Add remaining tomatillos and blend until mostly smooth, but still textured. Transfer to a bowl and stir in water if needed, a tablespoon at a time, until the salsa is thick but fluid. Taste and add more salt if needed.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/4 cup
- Calories: 66
- Sugar: 8.4g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0mg
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