15 minutes
A vibrant blend of toasted chiles, tomatillos, and garlic for a robust salsa.
tablespoons
Dried Árbol Chiles, stemmed
0 oz
Dried Guajillo Chiles, stemmed
0 oz
Garlic Clove, peeled
each
Tomatillos, husked, rinsed, and halved
0 oz
to taste
1. Toast Chiles
Heat the vegetable oil in a skillet over medium heat. Add either the dried árbol chiles or the dried guajillo chiles to the skillet, and toast for about 30 seconds, until aromatic. Transfer the chiles to a blender jar using a slotted spoon.
2. Brown Tomatillos and Garlic
Clean the skillet with a paper towel. Place the tomatillos and garlic in the skillet, allow them to brown for about 3 to 4 minutes on each side. Transfer the tomatillos and garlic to the blender with the chiles.
3. Blend and Season
Add a splash of water to the blender and blend until the mixture is nearly smooth. Transfer the salsa to a dish, let it cool to room temperature, and adjust the thickness if necessary by stirring in more water. Season the salsa with salt to taste.
For Arbol chiles, choose vibrant, flexible ones; for Guajillo chiles, pick deep red and pliable ones to ensure peak flavor and texture.
Toast chiles over medium heat until aromatic and slightly darkened, avoiding burning to prevent bitterness.
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