Chile de Arbol Salsa Verde
Salsa Verde de Chile de Árbol
Recipe Yield
2 cups
Cooking time
10 minutes
Rate this recipe
Ingredients
- 2 pounds tomatillos husked and rinsed
- 4 chiles de árbol stemmed
- 1 thin slice of white onion
- 1 teaspoon kosher salt or to taste
To Prepare
- Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, char them on a grill or a hot comal.
- Transfer to a blender along with chiles de árbol, a thin slice of white onion and salt. Puree until smooth.
Comments
31comments inChile de Arbol Salsa Verde
Tony Smith
Aug 19
So easy and so delicious! Thank you, Pati, for this wonderful recipe. This is the first Pati recipe in my kitchen, but it won’t be my last!
Pati Jinich
Aug 19
Yay! So very happy to hear Tony, un abrazo!
Greg F
Jun 08
After charring the tomatillos, do you peel them?
Pati Jinich
Jun 10
No, the charred skin gives the roasty delicious flavor to this salsa Greg 🙂
Robert
Apr 09
Reading through the comments, you say that you use the dried chile de arbols, but can fresh be used? (I just a chili de arbol in my garden). Also, can other types of chilis be used, like fresh jalapenos or serranos? Enjoy your show, always makes me hungry.
Pati Jinich
Apr 10
You can use it fresh as well Robert, and check out this collection of recipes for tons of ideas with jalapenos and serranos 🙂 https://patijinich.com/collection/essential-salsas/
Steve Schwarz
Mar 30
Ahhhh
Pati Jinich
Mar 31
Haha!
Del Salyer
Oct 19
I’ve always enjoyed the taste of salsa verde but never realized how easy it is to make. I roasted the tomatillos for 20 minutes at 400F in the air fryer. I made a batch for a company lunch today and it got compliments. Thank you Patti!
Pati Jinich
Nov 03
Oh, so happy to hear, thanks for sharing Del!
Mugifer
Jul 25
Fabulous, and so very easy. Why buy salsa when you can make this so quickly. Thanks.
Pati Jinich
Sep 04
Thanks to you, so glad you liked it!
Shari
Sep 18
Omg this is amazing
I love your show.
Pati Jinich
Sep 26
Thanks so much Shari, un abrazo!
Marian
Sep 07
Hi Pati! When using the dried chiles de arbol, do you leave the skins on?
I love your show. You make cooking fun.
Pati Jinich
Sep 11
Yes Marian, use the dried chile de arbol as is. So glad you have been tuning and having fun, un abrazo!
Marlène from Australia
Jul 13
We do not have access to some of your interesting ingredients
Are U able to translate some ingredients such as tomalios
so I can find the alternative and make this beautiful recipe
Pati Jinich
Jul 28
Hi Marlene! Actually tomatillo is the name in english 🙂 You can read more about them here, in case it might help you find them in Australia. http://patijinich.com/tomatillos1/
Michael Hogan
Aug 12
Marlene
I’m in Sydney and I can find dried chiles de arbol and tinned tomatillos from grocery stores like Harris Farm as well as stores that stock Mexican supplies. They’re also available online. Tomatillos are sometimes available fresh too.
Sharonsigrist @gmail
Apr 13
Love your cooking personality and recipes!
Pati Jinich
Apr 19
Thanks so very much 🙂
Ray
Feb 06
Am I reading this correctly. Only one thin slice of onion for this recipe?
Pati Jinich
Feb 08
Yep, just one slice 😉
Pam
Jan 15
Hi,can I also use fresh garlic in this recipe?
Pati Jinich
Feb 07
Absolutely Pam, I think it is a great idea!
Catalina
Nov 12
Are the chiles de arbol fresh or dried? I could only find dried ones.
We enjoy your tv programs. Gracias!
Pati Jinich
Dec 28
Dried work Catalina 🙂
Carlos
Nov 09
Love your shows Pati! Quick question, are you using dried chiles for this salsa, and if so, do we need to rehydrate them before pureeing? Thank you!
Pati Jinich
Jan 03
Yes Carlos, these are dried and no need to rehydrate them for this Salsa, enjoy!
Carlitos
Nov 07
I love your show and your recipes Pati! Quick question on this one, are you using fresh chiles or dried? If I cannot get fresh, do I need to soften the dried ones in hot water before pureeing? Thank!
Pati Jinich
Jan 04
Yes, I am using dried chiles de arbol and no, you do not have to rehydrate them for this specific recipe Carlitos 😉