For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.
Recipe information
Yield
Makes about 2 cups
Ingredients
10
3
3
1
Preparation
Step 1
Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
Step 2
Place chiles, tomatillos, garlic, and 2½ cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Step 3
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Step 4
Do Ahead: Salsa can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
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Reviews (2)
Back to TopThank you for the recipe! I tried it and boy, it was spicy! We were also coughing while I heated up the chiles de arbol on the skillet. I guess I did not do a good job at removing the ribs. And my tomatillos were somewhat small. I didn't have whole garlics, I used minced garlic in a jar but the step when you put it in the blender. I think it will make a nice addition to my dishes for some spice!
Marie
Houston, TX
11/7/2020