Ingredients
Scale
- 6–8 medium tomatillos
- 3 garlic cloves
- Kosher salt, to taste
- 1 bunch of cilantro
- 3 jalapeno peppers
- 1 serrano chile
- 1/2 red onion
- 4–20 dried chile de arbol (adjust to desired heat level)
- Avocado oil, for roasting
Instructions
- Preparation:
- Preheat your broiler.
- Remove the husks from the tomatillos and rinse them to remove the stickiness.
- Peel the garlic cloves.
- 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.
- 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.
- 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.
- Pureeing:
- Pulse the mixture until smooth, adding the reserved pepper soaking liquid as needed to achieve a pourable, but not too watery, consistency.
- Seasoning:
- Taste your salsa and adjust the salt as needed.
- Serving:
- Serve the salsa fresh as a dip with tortilla chips, over tacos, or as a condiment with your favorite Mexican dishes.
