Mexican Charred Tomatillo Salsa

Mexican Charred Tomatillo Salsa

This delicious Mexican salsa is made with charred fresh tomatillos, chiles de arbol, and garlic which gives the salsa its special flavor.

Ready in: 26 m

Calories: 40

Ingredients

  • 2 pounds fresh tomatillos, husks removed
  • 10 dried chile de arbol peppers
  • 2 cloves garlic, unpeeled
  • salt to taste
  • Recipe Instructions

    1. Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
    2. Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

    Directions

    • Prep15 m
    • Cook11 m
    • Ready In26 m
    1. Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
    2. Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

      Footnotes

      • Cook’s Note:
      • The chiles and garlic will finish before the tomatillos, so remove them once they are charred. I use a fair amount of salt in this salsa.
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