Smoky Table Salsa
This smoky table salsa combines charred tomatillos with toasted chile puya and chile morita for a balanced, chunky Mexican condiment that works as an appetizer or side.
This smoky table salsa combines charred tomatillos with toasted chile puya and chile morita for a balanced, chunky Mexican condiment that works as an appetizer or side.
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Char the tomatillos on all sides until nicely charred.
Lightly toast the chile puya and chile morita until fragrant.
Lightly roast the garlic until softened.
Add the toasted chiles, roasted garlic, water, and clove to a blender. Blend until nice and smooth.
Add all the charred tomatillos and salt to the blender. Blend again until smooth.
Pour the salsa into a bowl and let it cool for about 20 minutes.
Stir in the diced red onion and chopped cilantro. Mix well and serve.
Store in an airtight container in the refrigerator for up to 5 days; flavors improve after 1 day. Serve at room temperature.
Charring develops the smoky depth that defines this salsa. Raw tomatillos will taste fresh but lack the signature smoky character.
Chile puya is smaller, spicier, and more fruity; chile morita is milder and richer-tasting. Together they create balanced, complex heat.
Refrigerate in an airtight container for up to 5 days. The flavors meld after a day, making it even better the next day.
Use fewer chiles for milder salsa or add extra for more heat. Remove chile seeds for a cooler version.
