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Chile de Árbol Salsa Verde

2 cups


  • 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.