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You are here: Home » Recipes » Salsas

Roasted Tomatillo and Árbol Pepper Salsa

Published: Oct 30, 2010 · Updated: Aug 15, 2019 by Mely Martínez

JUMP TO RECIPE

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

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

How to make 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

¡Buen provecho!

Mely,

More recipes:
Hot Piquin Salsa
Creamy Jalapeño Salsa

Roasted Tomatillo and Arbol Pepper Salsa

Mely Martínez
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.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salsas
Cuisine Mexican
Servings 1 cup of sauce
Calories 111 kcal

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.

Nutrition

Serving: 1gCalories: 111kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1171mgPotassium: 866mgFiber: 7gSugar: 13gVitamin A: 1648IUVitamin C: 36mgCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Marie Valenzuela

    September 01, 2021 at 7:04 am

    Can’t wait to try this recipe (it looks awesome) but are you using dried chiles or fresh?

    Reply
    • Mely Martínez

      September 02, 2021 at 10:42 am

      Hello Marie,
      IF you look at the pictures, the peppers are dried.

      Reply
  2. Fred Fullerton

    August 18, 2021 at 5:24 pm

    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

    Reply
    • Mely Martínez

      August 19, 2021 at 3:36 pm

      Hello Fred,
      Yes, the water bath canning method works to preserve the salsas.

      Reply
  3. Dahl

    June 29, 2019 at 3:44 pm

    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

    Reply
    • mmartinez

      July 01, 2019 at 8:11 am

      Hello Dahl,
      You are right roasted tomatillo salsa is very versatile and great to use in many dishes.

      Reply
  4. Maura I. Serrano

    February 17, 2019 at 10:28 pm

    5 stars
    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
  5. Unknown

    January 08, 2017 at 9:03 pm

    This is exactly what i was looking for! Have you every tried canning it?

    Reply
  6. Mely

    December 27, 2012 at 4:12 pm

    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
  7. William Haven

    December 23, 2012 at 9:53 pm

    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
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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