Mexico In My Kitchen

You are here: Home » Roasted Tomatillo and Árbol Pepper Salsa | Salsa de Chile de Árbol y Tomatillos Asados

Roasted Tomatillo and Árbol Pepper Salsa | Salsa de Chile de Árbol y Tomatillos Asados

Published . Last modified by 19 Comments

4.75 from 4 votes
Jump to Recipe

Roasted Tomatillo and Árbol Pepper Salsa

I am convinced that the best tacos are the ones you eat standing in front of a crowded street taco stand, and that is the only reason I could use to justify why we still have the weird custom of eating these steak tacos standing in front of the Kitchen counter, here at home. It could be true that eating them seated will taste the same, but why bother to sit when they are mouthwatering like this? Plus, (as an added bonus), you do not have to set the table!

Roasted Tomatillo and Árbol Pepper Salsa | Mexican Recipes

But what about the salsa? This post is supposed to be the salsa, right? 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” offer 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!

Árbol Pepper Salsa | Mexican Recipes

Roasted Tomatillo and Árbol Pepper Salsa

JUMP TO FULL INSTRUCTIONS

Roasted Tomatillo and Árbol Pepper Salsa | Mexican Recipes

  • 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. (Please check the ingredients list below)

Pepper Salsa | Mexican Recipes

  • Turn you tomatillos to get an even cooking.

Pepper Salsa | Mexican Recipes

  • Process tomatillos, Arbol peppers, garlic and salt in a blender until a slightly chunky sauce forms, adding some water in case it is needed.

Pepper Salsa | This recipe is done in minutes | Mexican Recipes

  • It lasts up to 3 days refrigerated in an airtight container.

Pepper Salsa | Mexican Recipes

  • 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.

Chile de arbol8

ROASTED TOMATILLO AND ARBOL PEPPER SALSA

This post is supposed to be the salsa, right? 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” offer a great selection of different salsas, Salsa verde, Pico de Gallo salsa and sometimes their own creations. Pepper Salsa.
4.75 from 4 votes
Add to Collection
Print Pin Rate
Course: Salsas
Cuisine: Mexican
Servings: 1 cup of sauce
Author: Mely Martínez - Mexico in my Kitchen

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
  • 1/2 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.
Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

¡Buen provecho!

Mely,

More recipes:
Hot Piquin Salsa
Creamy Jalapeño Salsa

hey! are you looking for another recipe?

instagram mexican recipesIf you like our recipes follow us on Instagram @mexicoinmykitchen

visit our store on amazon



Reader Interactions

Comments

  1. Ooooooh yeah!! I came from Leslies blog earlier where she made ATOLE and now you are making these delish steak tacos. Looks great, the sauce looks good and hot the way I like it and any one eating this would be set for the day. Thanks for sharing. Yummmmmm!!

    Reply

  2. Excellent! I ate a lot of Mexican food during my recent trip to the International Food & Wine Festival at Disney. This looks fantastic – even to a vegetarian! (I can always modify the recipe). Thanks.

    Reply

  3. No manches!!! ahora si eres mi heroe!!! o heroa?
    jaja, bueno la verdad esa salsa esta riquisima y los tacos igual, ya hice la salsa porque tenia todos los ingredientes, y me quedo "deliciosa".

    Gracias, gracias otra vez.

    😀

    Reply

  5. OMG! que rico se ve eso, ya me antojaste.

    Mely una preguntota, sabes como se preparan las calabacitas rellenas? desde cuando quiero sorprender a mi Hubby con esa receta por que le encanta.

    Gracias 🙂

    Reply

  10. Mely, se me hace la boca agua! Que bien porque tengo tomatillos de me guerto listo para esta salsita. Gracias Mely!!

    diana

    Reply

  12. Mely me encantó tu entrada. En las reuniones también nos comemos los tacos parados jajaja
    así dicen, te caben más!

    Un abrazo!

    Reply

  14. mmm que delicioso! y si es muy cierto mi mama me vive diciendo que me siente cuando estamos comiendo tacos! lol es pura costumbre, y que deliciosa se ve tu salsa en mi casa comes salsa pero bien bien picosa! comemos mucha salsa de chile del monte osea chile piquin, our favortie 🙂

    Reply

  15. Oh my, I stopped by for the salsa but will definitely stay for the steak tacos, this recipe sounds just delicious.

    Reply

  16. 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

    Reply

  17. 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

    Reply

  19. 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 ♡

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares