Tomatillo Salsa for Birria | CookOS

Tomatillo Salsa for Birria

Name: Tomatillo Salsa for Birria
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8-10 tomatillos, washed and dried; 5 serrano chiles; 2 chile de árbol; 1 red tomato; 1/2 cup fresh cilantro; salt, to taste; water, for boiling

This is a charred tomatillo salsa with serrano chiles, chile de árbol, and a blackened tomato that delivers deep, smoky heat perfect for birria tacos. Boiling and charring builds layers of flavor in one classic Mexican condiment.

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

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

25 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

8-10 tomatillos, washed and dried
5 serrano chiles
2 chile de árboloptional
1 red tomato
1/2 cup fresh cilantro
salt, to taste
water, for boiling

7 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
Place the tomatillos in a pot and cover with water. Bring to a boil.
2
Boil for 15-20 minutes, or until the tomatillos soften, change color from bright green to olive green, and their skins begin to crack.
3
While the tomatillos are boiling, place the red tomato, serrano chiles, and optional chile de árbol on a foil-lined comal or pan over medium-high heat.
4
Char the tomato and chiles on all sides until they have blackened spots.
5
Place the fresh cilantro and the charred tomato and chiles into a blender jar.
6
Using a slotted spoon, transfer the boiled tomatillos from the pot directly into the blender jar.
7
Season with salt to your preference.
8
Secure the lid and blend until the salsa reaches your desired consistency. Do not add any extra water.
9
Pour into serving bowls and enjoy with birria or chips.

Was this recipe helpful?

Tips & Notes

Pro tips

Boil tomatillos until completely soft (5–8 minutes) so they blend into a smooth salsa without grainy texture.
Char the tomato and chiles until visibly blackened and blistered for deep, smoky flavor; don't rush this step.
Blend hot tomatillos with charred chiles and tomato for the smoothest consistency; cold ingredients may not incorporate fully.
Taste and adjust salt gradually—salsa intensifies as it cools.

Substitutions

serrano chiles → jalapeños (milder heat and slightly less fruity)
chile de árbol → dried guajillo or ancho (smoother, less spicy depth)
fresh cilantro → parsley (less authentic but works if cilantro is unavailable)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw in the refrigerator before serving.

Equipment

blender or food processor · cast-iron skillet or gas stovetop for charring (optional but recommended)

Common Questions

Can I use regular green tomatoes instead of tomatillos?

No. Tomatillos have a tart, distinct flavor essential to this salsa. Green tomatoes are starchy and won't provide the same acid or brightness.

Should I char the tomatillos or just boil them?

Boil the tomatillos until soft, then char only the tomato and chiles. Charring tomatillos makes them mushy; boiling softens them evenly while retaining structure for blending.

How spicy will this salsa be?

Serrano chiles and chile de árbol both pack heat. Remove seeds and ribs from chiles before charring to reduce spice, or add them gradually and taste as you blend.

Can I make this salsa ahead?

Yes. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw in the fridge before serving.

What's the best way to char the tomato and chiles?

Use an open flame on a gas stove, a cast-iron skillet over high heat, or a grill. Char until blackened and blistered on all sides, about 2–3 minutes per side.