Chile de Tomatillo Salsa | Charred Tomatillo Salsa with Dried Chiles
This Chile de Tomatillo Salsa has become a staple in our house, mostly because my husband has a habit of randomly waking up and deciding it's time to make salsa. While some people start their mornings with coffee, he'll head straight for the cast iron skillet and start charring tomatillos and peppers.
Ingredient Notes
The secret ingredient? Chicken bouillon powder. It adds a savory depth that balances the bright acidity of the tomatillos and lime while bringing all of the flavors together. Combined with smoky charred vegetables and three varieties of dried chiles, this salsa delivers bold flavor with a serious kick.
Dried Chiles
This salsa gets its bold flavor from three different dried peppers:
- Chile de Ristra: Adds earthy, smoky flavor.
- Chile de Árbol: Provides most of the heat.
- Chile Pequin: Brings a sharp, lingering spice that builds with each bite.
Together, they create a complex salsa that is flavorful, not just spicy. Feel free to use blend of dried peppers as you are able to file.
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Tips for the Best Salsa
- Don't rush the charring process. The dark spots create the smoky flavor that makes this salsa stand out.
- Toast the dried peppers briefly to wake up their flavors, but avoid burning them.
- Use a food processor (see mine linked) to get the perfect consistency.
- Refrigerate for at least 2 hours before serving.
- For the best flavor, make the salsa the night before and let it rest overnight.
- Stir well before serving, as some separation is normal.
Why Resting the Salsa Matters
Many salsa recipes can be served immediately, but this one benefits from time in the refrigerator.
As the salsa chills, the dried peppers continue to soften while the lime juice, cilantro, bouillon, and charred vegetables meld together. The heat becomes more balanced, the acidity mellows slightly, and the overall flavor becomes richer and more cohesive.
Think of the chilling time as the final ingredient in the recipe. While two hours is the minimum recommended time, overnight is even better.
Why You'll Love This Chile de Tomatillo Salsa
If you've never made homemade salsa, this recipe is a great place to start. It uses simple ingredients and comes together in about 30 minutes with one skillet and a food processor. The hardest part is waiting for it to chill in the refrigerator.
Whether you're topping breakfast burritos, spooning it over eggs, or serving it with tortilla chips, this easy homemade salsa is worth the wait.
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Chile de Tomatillo Salsa | Charred Tomatillo Salsa with Dried Chiles
Equipment
- Stove
Ingredients
- 15 tomatillos about 2 pounds, husks removed
- ½ white onion cut into 3 large chunks
- 5 cloves garlic peeled
- 7 dried chile de ristra peppers
- 7 dried chile de árbol peppers
- 7 dried chile pequín peppers
- 2 limes juiced
- 1 bunch cilantro
- ¼ cup water
- ½ cup water for blending
- 1 tablespoon chicken bouillon powder
- Peanut oil for cooking
Instructions
- Heat a cast-iron skillet over medium-high heat and lightly coat with peanut oil.
- Add the tomatillos and cook, turning occasionally, until charred on several sides, about 8–10 minutes.
- Add the onion chunks and garlic cloves. Continue cooking for 3–4 minutes until lightly charred.
- Add the dried chile de ristra, chile de árbol, and chile pequín peppers. Toast for 1–2 minutes, stirring frequently, until fragrant.
- Pour in ¼ cup water and sprinkle in the chicken bouillon powder. Stir to combine.
- Cover tightly with foil and allow the mixture to steam for 5 minutes.
- Transfer the vegetables, peppers, and cooking liquid to a food processor or blender.
- Add the cilantro, lime juice, and remaining ½ cup water. Blend until smooth or your desired consistency is reached.
- Transfer to an airtight container and refrigerate for at least 2 hours before serving. For the best flavor, refrigerate overnight.
- Stir before serving.
Notes
- This is a medium-hot to hot salsa depending on the heat level of your peppers.
- For a thinner salsa, add additional water 1 tablespoon at a time.
- Refrigerating overnight significantly improves the flavor.
- Excellent served with breakfast burritos, eggs, tacos, grilled chicken, pork, or tortilla chips.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
