Chile de Árbol Mixed Salsa
Salsa Mixta de Chile de Árbol
Recipe Yield
2 cups approximately
Cooking time
10 minutes
Rate this recipe
Ingredients
- ½ pound tomatillos husked and rinsed
- ½ pound ripe plum tomatoes
- 10 to 12 dried chiles de árbol or to taste, stemmed (with seeds)
- 3 garlic cloves peeled
- ¾ teaspoon kosher or coarse sea salt or to taste
To Prepare
- Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
- Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.
Comments
4comments inChile de Árbol Mixed Salsa
Doug
Dec 06
This is my new favorite salsa (for now :)) I made it my own the second time around by cooking it like you do your Salsa Roja, frying it then adding some chicken stock and reducing. I’ve learned so much from watching your show and from your cookbooks. Thank you.
Pati Jinich
Dec 25
So happy to hear Doug, love when you guys experiment with these recipes!
Glenn
Oct 10
Made this but I used fresh Chile de Arbols that I had grown, a bit spicy but good.
Pati Jinich
Oct 12
Awesome!