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 Recipe
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!
How to make Roasted Tomatillo and Árbol Pepper Salsa
- 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)
- 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.
- It lasts 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.
¡Buen provecho!
Mely,
More recipes:
Hot Piquin Salsa
Creamy Jalapeño Salsa
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.
Gloria
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!!
Renee L Dawson
I tripled the recipe but only put in 20 instead of 30, of the arbol Chile's... Great taste but HOT!!! Great flavor, but next time I won't put as many chile's in. But overall 5 stars and then some!! Super easy too!!
JJ
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.
Tania on the Hill
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.
😀
La Dama
mmmm igualitos como mi mama.
Art by Ruth Sagrario Macotela
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 🙂
Al Dente Gourmet
Mely, What a gorgeous Salsa! great recipe 🙂
Have a good weekend!
Mexico in my kitchen
Thanks all for visiting, hope you all have a great weekend!
Mely
Pily Guzman
Riquísima salsa, yo la hago igualita, nos gusta muchísimo !! se antoja Mely . Gracias;)
Byte64
Mely,
esa salsa se ve deliciosa.
Los tacos, super.
Que hambre!
Un abrazo
Tlaz
Diana Bauman
Mely, se me hace la boca agua! Que bien porque tengo tomatillos de me guerto listo para esta salsita. Gracias Mely!!
diana
Chow and Chatter
oh wow wish I could stand and devour one of your tacos they look amazing
NORA
Mely me encantó tu entrada. En las reuniones también nos comemos los tacos parados jajaja
así dicen, te caben más!
Un abrazo!
Erica
I love your blog!!! Todo se ve delicioso....Yo soy fanatica de la comida de tu hermoso pais.
A Barbie Gone BAD
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 🙂
OysterCulture
Oh my, I stopped by for the salsa but will definitely stay for the steak tacos, this recipe sounds just delicious.
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
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
Unknown
This is exactly what i was looking for! Have you every tried canning it?
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 ♡
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.
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.
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.