Roasted Chile de Árbol Salsa

Serves 1
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Directions

  1. 1Dry roast 10 to 12 tomatillos over medium heat.
  2. 2Once they begin to blister, flip them over.
  3. 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.
  4. 4Add about 15 home grown chile de árbol.
  5. 5Turn off the burner and continually stir the chiles to prevent them from burning.
  6. 6Once they are lightly roasted, remove the pan from the heat and cover until everything has completely cooled.
  7. 7To prepare the salsa, blend the chiles, onion, and garlic with half a cup of water and salt to your taste.
  8. 8Once it reaches a smooth consistency, squeeze in the juice from one lime.
  9. 9Add the tomatillos, and blend again until it reaches your desired consistency.
  10. 10To add extra freshness to the salsa, add a fourth of a red onion and half a cup of finely chopped cilantro.
  11. 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.