Roasted Chile de Árbol Salsa
Serves 1
Directions
- 1Dry roast 10 to 12 tomatillos over medium heat.
- 2Once they begin to blister, flip them over.
- 3Add a quarter of a white onion and three garlic cloves, making sure to keep the husk on the cloves to prevent them from burning.
- 4Add about 15 home grown chile de árbol.
- 5Turn off the burner and continually stir the chiles to prevent them from burning.
- 6Once they are lightly roasted, remove the pan from the heat and cover until everything has completely cooled.
- 7To prepare the salsa, blend the chiles, onion, and garlic with half a cup of water and salt to your taste.
- 8Once it reaches a smooth consistency, squeeze in the juice from one lime.
- 9Add the tomatillos, and blend again until it reaches your desired consistency.
- 10To add extra freshness to the salsa, add a fourth of a red onion and half a cup of finely chopped cilantro.
- 11Pour in the salsa, mix, and enjoy with your favorite chips or as a topping with your favorite dishes.
Ingredients
- 10 to 12 tomatillos
- 0.25 white onion
- 3 garlic cloves
- 15 home grown chile de árbol
- 0.5 cup water
- to taste salt
- 1 juice from lime
- 0.25 red onion
- 0.5 cup finely chopped cilantro
Equipment
pan
Tips
- Make sure to keep the husk on the garlic cloves to prevent them from burning.
- Turn off the burner and continually stir the chiles to prevent them from burning.
- During the cooling period, the tomatillos are going to continue to cook from the pan's residual heat.
- Adjust the heat level by adding less or more peppers.
- To add extra freshness to the salsa, add red onion and finely chopped cilantro.
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