Smoky Chile de Arbol and Tomatillo Salsa Recipe

• 1 tbsp oil
• 5 tomatillos, husks removed and washed
• 1/4 white onion
• 2 – 3 garlic cloves
• 12 – 16 dried chile de árbol, depending on desired heat level
• 1/2 cup water
• Salt, to taste

• Heat a medium skillet over medium heat and add the oil. Once the oil shimmers, add the tomatillos, quartered onion, garlic cloves (whole or lightly crushed), and the dried chile de árbol. Stir occasionally so everything browns evenly and the tomatillos soften. The goal is to cook until the tomatillos are blistered and slightly charred in spots—about 4–5 minutes—so their tartness mellows and their sweetness comes forward.
• Watch the chile de árbol carefully: remove the chiles as soon as they become fragrant and lightly toasted. They can go from aromatic to bitter quickly, so taking them out early preserves a clean, smoky heat. Set the chiles aside on a plate while you finish the other ingredients in the pan.
• Continue cooking the tomatillos, onion, and garlic until they are softened through and nicely browned in places—this should take another 2–3 minutes. Once cooked, remove the pan from the heat and allow the ingredients to cool for a few minutes; cooling slightly helps the blended salsa retain texture and prevents steam from thinning it too much.
• Add the toasted chiles, the cooked onion and garlic, and 1/2 cup of water to a blender. Blend on high for 8–10 seconds to break down the chiles and aromatics into a cohesive base. If your chiles are especially hot, start with fewer chiles and taste as you go.
• Add the cooked tomatillos to the blender and pulse about 20 times. For a chunkier salsa, pulse fewer times; for a smoother, more saucy texture, blend longer. Keep in mind that overheating in the blender can make the salsa too thin—pulse and check frequently until you reach the desired consistency.
• Taste the salsa and season with salt to your preference. If the salsa seems too thick, add a tablespoon or two of water and pulse again until you reach the right pouring consistency. Transfer the salsa to a bowl and let it rest for a few minutes to allow flavors to meld.
• Serve immediately with warm tortillas, grilled meats, eggs, or as a bright dip for chips. This salsa also pairs beautifully with roasted vegetables and can be spooned over stews or rice bowls for an acidic, spicy lift.

Notes