Smoky Table Salsa

Name: Smoky Table Salsa With Charred Tomatillos
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: tomatillos charred on all sides; chile puya lightly toasted; chile morita lightly toasted; garlic lightly roasted; water for blending; 1 clove; salt to taste; red onion diced; cilantro chopped

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.

🌍Mexican 🏷️Salsa 🏷️Spicy 🏷️Smoky 🏷️Table salsa 🏷️Party food

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Ingredients

tomatillos charred on all sides
chile puya lightly toasted
chile morita lightly toasted
garlic lightly roasted
water for blending
1 clove
salt to taste
red onion diced
cilantro chopped

9 Ingredients

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Instructions

1
Char the tomatillos on all sides until nicely charred.
5 min
2
Lightly toast the chile puya and chile morita until fragrant.
2 min
3
Lightly roast the garlic until softened.
2 min
4
Add the toasted chiles, roasted garlic, water, and clove to a blender. Blend until nice and smooth.
2 min
5
Add all the charred tomatillos and salt to the blender. Blend again until smooth.
2 min
6
Pour the salsa into a bowl and let it cool for about 20 minutes.
20 min
7
Stir in the diced red onion and chopped cilantro. Mix well and serve.
1 min

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Tips & Notes

Pro tips

Char tomatillos directly over a gas flame or under a broiler until blackened on all sides—this develops the smoky foundation of the salsa.
Toast dried chiles lightly in a dry skillet for 30–60 seconds per side until fragrant but not burned; over-toasting creates bitter flavors.
Pulse ingredients in a blender rather than pureeing for that chunky, rustic texture that defines table salsa.
Let the salsa sit for 1–2 hours before serving to allow flavors to meld and balance.