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Chile de Arbol Tomatillo Salsa

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BEWARE: this is HOT (how I like it), adjust peppers as desired, and remove seeds to calm down the spice level if its too much.


  • 68 medium tomatillos
  • 3 garlic cloves
  • Kosher salt, to taste
  • 1 bunch of cilantro
  • 3 jalapeno peppers
  • 1 serrano chile
  • 1/2 red onion
  • 420 dried chile de arbol (adjust to desired heat level)
  • Avocado oil, for roasting


  1. Preparation:
    • Preheat your broiler.
    • Remove the husks from the tomatillos and rinse them to remove the stickiness.
    • Peel the garlic cloves.
  2. Roasting:
    • Line a cookie sheet with parchment paper and arrange the tomatillos, jalapenos, red onion, and garlic on it.
    • Drizzle everything with avocado oil and place under the broiler.
    • Turn the ingredients frequently and remove each one as it becomes nicely charred. The garlic should be golden and fragrant, not burnt.
  3. Toasting the Chile de Arbol:
    • While the vegetables are broiling, toast the dried chile de arbol in a dry pan over medium heat until they darken, being careful not to burn them.
    • Once toasted, transfer the chiles to a bowl of boiling water to soften. Allow them to cool in the water.
  4. Blending:
    • Remove the stems from the chile de arbol and add them to a blender.
    • Add the charred tomatillos, jalapenos, serrano chile, onion, and garlic to the blender.
    • Toss in a generous bunch of fresh cilantro and a pinch of kosher salt.
  5. Pureeing:
    • Pulse the mixture until smooth, adding the reserved pepper soaking liquid as needed to achieve a pourable, but not too watery, consistency.
  6. Seasoning:
    • Taste your salsa and adjust the salt as needed.
  7. Serving:
    • Serve the salsa fresh as a dip with tortilla chips, over tacos, or as a condiment with your favorite Mexican dishes.
  • Author: Lucas Krammes
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