Smoky Tomatillo Salsa with Charred Chiles | CookOS

Smoky Tomatillo Salsa

Name: Smoky Tomatillo Salsa with Charred Chiles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 15 tomatillos; 4 cloves garlic; 8 chile puya; 6-7 chile de árbol; 2 chipotle peppers in adobo sauce; 1 tbsp salt; 1/2 cup water; 1 medium white onion, chopped; 1 bunch cilantro, chopped; 1 lime, juiced

This smoky tomatillo salsa is made by charring fresh tomatillos and a blend of dried chiles—puya, árbol, and smoky chipotles—then finished with fresh onion, cilantro, and lime for a complex, spicy dip.

🌍Mexican 🏷️Tomatillo salsa 🏷️Salsa verde 🏷️Spicy 🏷️Smoky Tomatillo

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mynamesduh_kar_eeonTikTok

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by mynamesduh_kar_ee

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

mynamesduh_kar_eeonTikTok

Ingredients

15 tomatillos
4 cloves garlic
8 chile puya
6-7 chile de árbol
2 chipotle peppers in adobo sauce
1 tbsp salt
1/2 cup water
1 medium white onion, chopped
1 bunch cilantro, chopped
1 lime, juiced

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
On a hot comal or skillet, char the tomatillos and garlic cloves until blackened in spots.
2
Remove the tomatillos and garlic. On the same comal, lightly char the chile puya and chile de árbol for a few seconds on each side. Be careful not to burn them.
3
Place the charred chiles in a bowl and cover with hot water. Let them soak for 5 minutes to soften.
4
To a blender, add the soaked chiles, charred tomatillos, charred garlic, chipotle peppers in adobo, salt, and water.
5
Blend until the mixture is smooth.
6
Pour the blended salsa into a serving bowl.
7
Add the chopped white onion and chopped cilantro to the salsa.
8
Stir everything together to combine.
9
Finish by squeezing in the juice of one lime and give it a final mix.

Was this recipe helpful?

Tips & Notes

Pro tips

Char tomatillos and garlic until deeply blackened with soft interiors—this develops the smoky base that defines the salsa.
Toast dried chiles in a dry skillet for 30 seconds per side before soaking to deepen their flavor and remove raw taste.
Pulse the blender rather than fully puree to keep the salsa chunky and textured, not smooth.
Add cilantro and lime juice at the very end to preserve their fresh, bright notes against the deep smoky flavors.

Substitutions

Chile puya → guajillo or dried ancho (milder, fruity swap)
Chipotle peppers in adobo → 1–2 dried chipotles (toasted and soaked; less smoky but authentic)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; serve cold or at room temperature. Best made 1–2 hours ahead to allow flavors to meld.

Equipment

grill or cast-iron skillet (for charring tomatillos and garlic) · blender or food processor

Common Questions

Can I use a stovetop instead of a grill to char the tomatillos?

Yes. Heat a cast-iron skillet or griddle over medium-high heat and char the tomatillos and garlic in batches, turning occasionally, until blackened and soft (about 8–10 minutes total).

How spicy is this salsa?

It's moderately to very spicy due to the chile puya, chile de árbol, and chipotle peppers. Remove seeds from dried chiles or use fewer peppers if you prefer milder heat.

What's the difference between chile puya and chile de árbol?

Chile puya is slightly fruity and less acidic; chile de árbol is sharper and more vegetal. Together they create depth; either can be adjusted or swapped based on your heat preference.

How long does this salsa keep?

Refrigerate in an airtight container for up to 5 days. The flavor deepens after 1–2 hours as ingredients meld.

Can I make this ahead for a party?

Yes. Prepare through blending up to 2 days ahead and store covered. Stir in fresh cilantro and lime juice 30 minutes before serving to preserve brightness.