Smoky Roasted Chile Salsa


25-30 chiles de arbol
10 tomatillos
5 cloves garlic, unpeeled (leave skin on)
1/2 white onion, cut into chunks


Roast chiles, tomatillos, garlic and onion in batches. Roast chiles using a stovetop comal (or use your oven broiler turned to “high” setting) and turn chiles to evenly roast. The chiles will begin to turn color, but don’t allow them to blacken. Roast the tomatillos under the broiler until skins begin to puff and are visibly softened. Roast the garlic and onion only until softened.

When garlic has cooled slightly, remove skin.

Bring 3 cups water to a boil in a large saucepan and add roasted chiles. Cook until slightly soft, about 10 minutes. Drain chiles, reserving 1/2 cup of cooking water. In blender, combine chiles, tomatillos, garlic, onion and salt. Blend, adding reserved water, to desired consistency.

SOURCE: First Place Winner, Aura Rhinehart, Salsa Festival 2007

Print Friendly, PDF & Email