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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.
Course Salsas
Cuisine Mexican
Servings 1 cup of sauce


  • 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


  • 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.