Smoky Tomatillo and Chile Salsa

Name: Smoky Tomatillo and Chile Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos; 15 chile puya; 3 chile morita; 3 cloves garlic; 1/2 cup water; 2 whole cloves; salt, to taste; 1/2 medium red onion, diced; 1/2 bunch cilantro, chopped

This smoky tomatillo and chile salsa combines charred tomatillos with toasted dried chiles for a complex, layered flavor that surpasses typical fresh salsas.

🌍Mexican 🏷️Salsa 🏷️Tomatillo salsa 🏷️Chile puya 🏷️Chile morita Smoky

🏷️

🏷️Charred

-0:00

mynamesduh_kar_eeonTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by mynamesduh_kar_ee

-0:00

mynamesduh_kar_eeonTikTok

Ingredients

1 lb tomatillos
15 chile puya
3 chile morita
3 cloves garlic
1/2 cup water
2 whole cloves
salt, to taste
1/2 medium red onion, diced
1/2 bunch cilantro, chopped

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Instructions

1
In a dry cast iron skillet or comal over medium-high heat, char the tomatillos on all sides until they are blistered and softened.
2
Remove the tomatillos from the skillet. In the same hot, dry skillet, lightly toast the chile puya and chile morita for about 30-60 seconds, until fragrant. Be careful not to burn them.
3
Remove the chiles, then lightly roast the garlic cloves in the skillet for a minute or two.
4
Add the toasted chiles, roasted garlic, water, and whole cloves to a blender.
5
Blend on high until the mixture is smooth.
6
Add the charred tomatillos and salt to the blender.
7
Pulse a few times until the tomatillos are broken down but the salsa still has a chunky texture.
8
Pour the salsa into a serving bowl and let it cool for about 20 minutes.
9
Once cooled, add the diced red onion and chopped cilantro to the bowl.
10
Stir everything together until well combined and serve.

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Tips & Notes

Pro tips

Toast the dried chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant, being careful not to burn them. This unlocks their smoky, complex flavor.
Char tomatillos directly over a gas flame or under a hot broiler until blackened and softened; the charred skin adds essential smokiness.
Rehydrate toasted chiles briefly in the hot water before blending to soften them fully and incorporate their essence into the salsa.
Taste as you go when adjusting salt—dried chiles vary in intensity, so final seasoning may differ batch to batch.

Substitutions

Chile puya → chile ancho or guajillo (milder, earthier; will reduce smokiness)
Chile morita → chipotle in adobo (smokier, slightly spicier; use 1–2 whole)
Red onion → white onion (milder, crisper; less sweetness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; add fresh cilantro and onion within 4 hours of serving for best texture and flavor.

Equipment

gas stovetop or broiler for charring tomatillos · dry skillet for toasting chiles

Common Questions

Can I use fresh green chiles instead of dried chiles puya and morita?

Fresh chiles will change the flavor significantly, losing the toasted depth. Dried chiles are essential to this recipe's smoky character. If unavailable, order online or substitute with ancho or guajillo chiles, though the taste will differ.

How do I know when the tomatillos are properly charred?

Char them until the skin is blackened and blistered in spots and they've softened, about 5–8 minutes over a flame or under a hot broiler. Some browning is desirable; they should be pliable when pressed.

Should I peel the charred tomatillos?

No. Leave the charred skin on for added smoky flavor and texture. The blackened exterior is part of the finished salsa's character.

How long does this salsa keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors deepen after a day. It does not freeze well due to the fresh cilantro and onion.

Can I make this salsa ahead?

Yes, prepare through toasting the chiles and charring the tomatillos up to 2 days ahead. Add fresh cilantro and onion no more than 4 hours before serving to maintain brightness and texture.