Arbol Salsa Recipe
Grilled tomatillo, chile de arbol, garlic, onion
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Ingredients
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Grilled base
Seasoning & finish
Method
Char and rehydrate
- 1
Prep and toast chiles
Remove stems from the dried chile de árbol. In a dry skillet over medium heat, toast the chile de árbol for 30–60 seconds per side until slightly fragrant and a deeper red (watch carefully to avoid burning). Transfer toasted chiles to a small bowl and cover with 3/4 cup hot water; let soak 10–15 minutes until pliable. Reserve soaking liquid.
- 2
Grill or char veg
Husk the tomatillos and rinse to remove stickiness. Quarter the onion into thick slices. Heat a cast-iron skillet or grill over medium-high heat until very hot. Lightly brush tomatillos, quartered onion, and unpeeled garlic cloves with 1 tsp oil. Place tomatillos (cut side down), onion slices, and garlic on the hot surface. Char them until blackened in spots — tomatillos 6–8 minutes, turning once; onion until softened and charred at edges, 6–8 minutes; garlic 6–10 minutes until skins blistered. Alternatively, broil on high 6–10 minutes, turning as needed.
- 3
Steam garlic
Immediately transfer the charred garlic to a small bowl and cover with a plate to steam for 5 minutes — this makes peeling easier. Peel the garlic once cool enough to handle.
Blend and finish
- 4
Combine ingredients
Place the charred tomatillos (trim any tough stem ends), peeled garlic, charred onion (roughly chop and discard any very burnt core pieces), rehydrated chile de árbol (drain, reserving 2–3 tbsp soaking liquid), cilantro, lime juice, salt, and black pepper into a blender or food processor.
- 5
Pulse to desired texture
Pulse 6–10 times until the salsa reaches your preferred consistency: short pulses for a chunky salsa, longer for smooth. As you blend, add 1–2 tablespoons of the reserved chile soaking liquid (or up to 2 tbsp water) to help achieve a pourable but slightly thick texture. Taste and adjust seasoning with additional salt, lime juice, or reserved liquid.
- 6
Adjust and rest
If the salsa is too thin, blend in a few small tomatillo pieces or a small pinch of additional cilantro; if too thick, add up to 1–2 tbsp water. Let the salsa rest in a bowl for 15–30 minutes at room temperature to allow the flavors to meld. Refrigerate up to 5–7 days in an airtight container.
- 7
Serve
Serve at room temperature or chilled with tacos, grilled meats, or as a dip. Stir before serving; adjust salt or lime just before plating.
