This Roasted tomatillo and arbol pepper salsa is one of the favorites in every taco stand. If you like spicy, smoky, and flavorful salsa, this is for you. This salsa is excellent for beef tacos, tamales, and eggs and only takes a few minutes.
Chile de Árbol and Tomatillo Salsa
Perhaps some of you don’t know that a good taco has to have a good salsa, but this is true. Most taco stands or “Taquerias” offers a great selection of different salsas, Salsa verde, Pico de Gallo salsa, and sometimes their own creations.
This recipe makes a great Taco salsa or, as we say, “Salsa Taquera”, one that stands alone for its rich and unique spiciness (translation: “hot”, picante, pica mucho, a lot!). Of course, you can reduce the number of peppers if you prefer a mild flavor, and done deal! Either way, this authentic Mexican salsa is simply delicious!
Frequently Asked Questions About Roasted Tomatillo and Árbol Pepper Salsa.
Before I share my recipe for Salsa de Chile Árbol (arbol pepper salsa), I will answer the questions I usually get about this homemade recipe.
What is chile de arbol?
Arbol chiles (Spanish for “tree chili,” also known as Rat's tail chile and bird’s beak chile) is a small, long, and potent Mexican Chile. According to the Scoville scale, this chile is more spicy than a serrano pepper but less spicy than a habanero.
Is Roasted Tomatillo and Arbol Pepper Salsa spicy?
If you like spicy, this is the salsa for you. The arbol pepper and tomatillos combine, are tangy, and flavorful with a lot of kick. Remember that you can always modify this recipe with fewer arbol peppers.
Is it better to roast or boil tomatillos for salsa?
Roasting your tomatillos will bring a delightful smoky flavor to your salsa. However, there are many tomatillo salsas made with different methods of preparation. Either way works just fine.
How To Store your Roasted Tomatillo and Árbol Pepper Salsa.
Roasted Tomatillo and Arbol Pepper Salsa can be stored in the fridge for up to 4 days. Place it in a jar or an air-tight container before storing it. For this particular salsa, I would highly recommend using a glass container to prevent staining your plastic ones. You can also freeze it for up to 4 weeks.
How to make Roasted Tomatillo and Arbol Pepper Salsa
Here are the ingredients you'll need to make this dish:
- Medium tomatillos (husks removed and previously washed)
- Arbol pepper
- Garlic cloves
- Salt
Directions
Roast the ingredients
- Place tomatillos and garlic in a medium-heat skillet and roast until soft and brown, about 18 to 20 minutes.
- Turn your tomatillos to get an even cooking.
Note: Garlic clove will roast faster remove and place in your blender or food processor.
- In a separate skillet, quickly toast the Arbol pepper. It takes about a minute. This will be done fast since these pepper will burn easily, and your sauce will taste bitter. (Please check the ingredients list below)
Blend the Roasted Tomatillo and Arbol Pepper Salsa
- Process tomatillos, Arbol peppers, garlic, and salt in a blender until a slightly chunky sauce forms, adding some water if needed.
Steak Tacos Directions
- And in case you want to enjoy your salsa with some homemade tacos, this is my other version of Steak Tacos. Chopped Diezmillo steaks (Blade roast steak-Chuck) season with sea salt and oil, and place the meat in a hot cast iron griddle. Cook to your liking and serve with warm tortillas topped with finely chopped cilantro and white onion. And, of course, a good spicy Arbol pepper salsa.
¡Buen provecho!
Mely,
What To Serve With Roasted Tomatillo and Árbol Pepper Salsa
I love eating this salsa with tacos, beef, chicken, or queso fresco in a warm tortilla. However, this salsa can be enjoyed with almost any meal, from quesadillas and tamales to eggs. But if you love spicy, you can also serve this in a bowl as an appetizer with homeade tortilla chips.
More Authentic Mexican Salsa Recipes
If you enjoyed this recipe for Roasted Tomatillo and Árbol Pepper Salsa, take a look at some of these other authentic Mexican recipes:
Hot Piquin Salsa
Creamy Jalapeño Salsa
If you like to know more about dried peppers, check this article: Guide to Dried Peppers.
I hope you make this chile de arbol salsa! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely
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📖 Recipe
Roasted Tomatillo and Arbol Pepper Salsa
Ingredients
- 10 ounces about 7 small of tomatillos husks remove and previously washed
- 10 Arbol pepper for a spicy sauce 5 if you want it mild
- 1 garlic clove
- ½ teaspoon salt
Instructions
- Place tomatillos and garlic in a medium heat skillet roast until soft and brown about 18 to 20 minutes. Garlic clove will roast faster remove and place in your blender or food processor. In a separate skillet quickly toast the Arbol pepper. It takes about a minute. This will be done fast since these pepper will burn easily and your sauce will have a bitter taste.
- Turn you tomatillos to get an even cooking.
- Process tomatillos, Arbol peppers, garlic and salt in a blender until a slightly chunky sauce forms, adding some water in case it is needed. But usually, the tomatillos are very juicy. I do not add water.
- It last up to 3 days refrigerated in an airtight container.
- And in case you want to enjoy your salsa with some homemade tacos, this is my other version of Steak Tacos. Chopped Diezmillo steaks (Blade roast steak-Chuck) season with sea salt some oil and place the meat in a hot cast iron griddle. Cook to your liking and serve with warm tortillas topped with finely chopped cilantro and white onion. And of course a good spicy salsa.
Marie Valenzuela
Can’t wait to try this recipe (it looks awesome) but are you using dried chiles or fresh?
Mely Martínez
Hello Marie,
IF you look at the pictures, the peppers are dried.
Fred Fullerton
I want to make this large amounts, Is the Water bath method of canning good for this?? I want to can it in 1/2 pint jars or maybe 1 pint. Thank You Fred
Mely Martínez
Hello Fred,
Yes, the water bath canning method works to preserve the salsas.
Dahl
I got this recipe from my mother in law from Zacatecas this is the best salsa ever but for the sake of her recipe she brought the tomatillo from Mexico it tomatillo Milpera it makes a huge difference in the flavor profile. I have used regular tomatillo when I can’t get milpera because this is such a great and versatile salsa to eat as a dip and to cook with. You need to post some recipes using this as a base. ❤️ Your blog
mmartinez
Hello Dahl,
You are right roasted tomatillo salsa is very versatile and great to use in many dishes.
Maura I. Serrano
Thank you for this recipe!! Just like my mom makes it. Me pase with the chiles de arbol but it's ok. Lol. Practice makes perfect. Gracias ♡
Unknown
This is exactly what i was looking for! Have you every tried canning it?
Mely
Hello William,
If you see the recipe indicates 5 peppers for mild and 10 for spicy. I used 10 in the sauce of the picture. If you want to add more flavor to the sauce add a pinch of fresh ground cumin and also some mexican oregano.
Mely
William Haven
Hello we mad this sauce today.. we followed the recipe exactly. it is gren in color, and very spicy which we love. BUT..how did u get the red color of the sauce? is there something we missed or was left out in the recipe. thank you
J&L