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Sauces & Seasonings
6 - 8 servings
30 minutes
40 minutes
Chef Heidi Allison
This salsa is medium-hot on the heat scale, and has a nice garlic note that works great with oily white fish (like grilled grouper or Chilean seabass), carnitas or chicken tacos, or eggs. I also love it served as a table top condiment with tortilla chips.
1 pound tomatillos (about 10 - 12 medium sized tomatillos)
20 Dried De Arbol Chiles
1 small clove peeled garlic, minced
3/4 cup cilantro, leaves only, chopped
1/2 white onion, diced
2 teaspoons kosher salt
Black pepper to taste
Soak the tomatillos in warm water for 4-5 minutes to loosen the skins and remove the natural sticky coating on the tomatillos. Remove the skins and rinse tomatillos several times with warm water.
Place tomatillos in a 2-quart stockpot and cover with just enough water until they start to float. Boil the tomatillos on medium heat for 30 minutes. Remove from heat and cover.
Toast de arbol chiles in a dry skillet until they begin to blacken, then remove to a plate. When cool, remove stems and break chiles into small pieces.
Place the onions, salt, garlic and chiles in a blender and blend for two minutes, stopping several times to scrape and stir the contents. Add tomatillos (including cooking water) and blend on high until smooth (about 45 seconds). Add the cilantro and blend for an additional 10 seconds.
Chill overnight to develop the full flavor of this salsa.
