This deeply flavorful salsa captures the essence of traditional Mexican cooking — smoky, fiery, and full of character. Roasted chiles de árbol, tomatillos, garlic, and onion come together to create a bold, earthy sauce with a lingering heat and a hint of sweetness from the roasted vegetables. Blending the roasted ingredients with just a touch of their cooking water gives this salsa its signature silky texture and vibrant color. Perfect as a dip for chips or a lively topping for tacos, grilled meats, or eggs — it’s an unforgettable taste of fire and smoke.
INGREDIENTS:
25-30 chiles de arbol
10 tomatillos
5 cloves garlic, unpeeled (leave skin on)
1/2 white onion, cut into chunks
METHOD:
Heat a comal or heavy skillet over medium heat (or set your oven broiler to “high”). Toast the chiles de árbol in small batches, turning often until fragrant and lightly blistered, about 1–2 minutes. Avoid blackening them — they should be deep red and aromatic, not burned. Set aside.
Place tomatillos under the broiler or on the comal, turning occasionally, until skins puff and begin to char slightly, about 5–7 minutes. Roast the garlic (in skins) and onion chunks just until softened and lightly browned. Remove and let cool slightly, then peel the garlic.
Bring 3 cups of water to a boil in a medium saucepan. Add the toasted chiles and simmer for about 10 minutes, or until softened. Drain, reserving 1/2 cup of the cooking water.
In a blender, combine softened chiles, roasted tomatillos, garlic, and onion. Add salt to taste and blend until smooth, adding a bit of the reserved cooking water as needed to reach your desired consistency.
Taste and adjust seasoning. Serve slightly warm or at room temperature with tortilla chips, tacos, grilled meats, or roasted vegetables.
SOURCE: First Place Winner, Aura Rhinehart, Salsa Festival 2007
