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Bon Appétit

Toasted Chile de Árbol and Tomatillo Salsa

4.4

(2)

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Photo by Peden + Munk

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

Preparation

  1. Step 1

    Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.

    Step 2

    Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.

    Step 3

    Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.

  2. Do Ahead

    Step 4

    Salsa can be made 3 days ahead. Cover and chill.

TagsSalsaCondimentDipMexicanLatin AmericanChile de ÁrbolChileVegetableTomatilloStarterSnackDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerMake AheadMeal PrepSimmerBlenderFood ProcessorBon Appétit

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