Roasted Tomatillo and Chile Salsa
This roasted tomatillo and chile salsa combines charred tomatillos with ancho, guajillo, and arbol chiles for a deeply smoky, complex condiment that elevates tacos and any Mexican dish.
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This roasted tomatillo and chile salsa combines charred tomatillos with ancho, guajillo, and arbol chiles for a deeply smoky, complex condiment that elevates tacos and any Mexican dish.
Delivery in as fast as one hour.*
Prices vary by store
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Remove the husks from the tomatillos and wash them in warm water to remove any sticky residue.
Heat cooking oil in a large skillet over medium-high heat.
Add the tomatillos, chile ancho strips, chile guajillo strips, chiles de árbol, garlic cloves, and onion wedges to the skillet.
Fry for about one minute, stirring occasionally.
Remove all the dried chiles and the garlic cloves from the pan and set them aside.
Remove the pan from the heat, cover it, and let the tomatillos and onion continue to cook and soften in the residual heat.
Place the reserved fried chiles and garlic into a blender.
Add the water, vinegar, Mexican oregano, salt, and the cooked onion to the blender.
Blend these ingredients until a smooth paste forms.
Add the cooked tomatillos to the blender.
Blend again until the salsa reaches your desired consistency.
Pour into a serving bowl and enjoy.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight in the fridge.
baking sheet or cast-iron skillet · blender or food processor
Not recommended—dried chiles are core to the flavor profile. If unavailable, fresh jalapeños or serranos won't replicate the depth; consider ordering online or visiting a Mexican market.
Heat level is medium to high due to 10 chiles de árbol. Reduce árbol chiles to 5–6 for milder salsa, or remove seeds before roasting to lower heat.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Yes—roast tomatillos, onion, and garlic in a cast-iron skillet over medium-high heat until charred, then toast dried chiles in the same pan.
Vinegar adds brightness and preserves the salsa by balancing the smoky, rich flavors while extending shelf life.
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