Three Chile Dry Roasted Tomatillo Salsa

Salsa Verde

Three Chile Dry Roasted Tomatillo Salsa

Three Chile Dry Roasted Tomatillo Salsa
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    12 People
  • VIEWS
    115

Unleash a symphony of smoky flavors with this vibrant Three Chile Tomatillo Salsa. Dry-roasting the tomatillos and chiles in a cast iron skillet imparts a delightful char, elevating the salsa to new heights. Perfect as a zesty topping or the star of your green chilaquiles!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    50 mg
  • Sugar
    2 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a dry, heavy-bottomed cast iron skillet, arrange the unhusked tomatillos, serrano peppers, jalapeno peppers, pequin peppers, garlic cloves, and peeled onion. (2 minutes)

02

Step
18 mins

Toast over medium-high heat, turning occasionally, until the tomatillo husks are blackened and the tomatillo skins are translucent and slightly softened. The chiles should also show signs of charring. (15-20 minutes)

03

Step
8 mins

Remove from the skillet and allow to cool slightly. (10 minutes)

04

Step
5 mins

Once cooled, remove the husks from the tomatillos and the stems from the peppers. Transfer the roasted vegetables to a food processor along with the chopped cilantro and salt to taste. (5 minutes)

05

Step
2 mins

Pulse until the salsa reaches your desired consistency – whether it's a coarse chop or a smoother puree. (2-3 minutes)

06

Step
5 mins

Pour the salsa into a saucepan and cook over medium heat for approximately 5 minutes to mellow the raw flavors and allow the smoky notes to fully develop. (5 minutes)

07

Step

Adjust seasoning as needed and serve warm or chilled.

For a spicier salsa, leave the seeds in some of the chile peppers.
If you don't have pequin chiles, you can substitute with chile de arbol or another small, hot dried chile.
To avoid splattering while roasting, you can lightly spray the skillet with cooking oil.
The cooked salsa can be stored in an airtight container in the refrigerator for up to 5 days.

Audrey Lubowitz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 38 Ratings)
Total Reviews: (6)

  • Wilfrid Mosciski

    Apr 8, 2025

    This salsa is amazing! The dry roasting really brings out a unique flavor.

  • Elenor Waelchi

    Mar 19, 2025

    I added a little lime juice at the end and it brightened up the flavors even more.

  • Andreane Hermiston

    Mar 15, 2025

    The heat level was just right for me, but I can see how it could be adjusted easily.

  • Kathryne Pfeffer

    Jan 24, 2025

    So easy to make and tastes way better than anything you can buy in the store.

  • Caleb Lesch

    Jun 16, 2024

    I used a gas stove for roasting and it worked perfectly. Be sure to keep an eye on the tomatillos!

  • Dolly Mohr

    Apr 27, 2024

    I made this for a party and it was a huge hit! Everyone loved it.

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