Chile de Árbol Salsa | Mexican Green Tomatillo Salsa with Red Peppers

Chile de Árbol Salsa

Salsa Verde de Aguacate
Salsa Verde de Aguacate, Green Avocado Salsa on Left, Chile de Arbol salsa on the right

Making salsas at home is fun, easy and delicious!  This is a beautiful salsa of smoky green tomatillo sauce with black flakes and specks, with a garlic base.

Time to prepare:  30 Minutes + 1-2 Hours to cool and flavors to meld

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7 – Small Tomatillos

2 – Cloves of Garlic

Salt (heaping 1/2 Teaspoon)

1/2 Teaspoon – Cumin

5 to 19 – Chile de Arbol peppers (rinsed)

Water (if needed)

Heat a pan to medium heat (ungreased!), throw in Chilis (to wake-up the flavors)

Add two cloves of Garlic

As soon as you can smell the Chilis roasting, take them out of the pan to avoid burning them

Put the Tomatillos into the pan, allow time for tomatillos to blister and char

Remove the garlic when done roasting, but before burning, garlic should be soft and pasty when removed

Remove the tomatillos after blistering, and the juices pour into the pan, but let some of the juices reduce first to get more flavor

While the tomatillos finish roasting, combine and grind in the blender the roasted Chiles de Árbol with the roasted garlic

When all the ingredients are done roasting in the pan (but not burnt!), put them into the blender and blend on high until combined, taste and add Water or Salt if needed

Chill in the refrigerator for 1 – 2 hours before serving, this will allow the flavors to “marry each other”


If you want it spicier, and you want the color to be a little bit more brighter red, as I add ten Chiles de Árbol

If you still want it to be the green color with beautiful red specks and also want the taste of the five Chiles de Árbol, but you don’t want to be as spicy, just open your chilis and get rid of the seeds before roasting them.