We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
15 minutes
30 minutes
- 2 pounds fresh tomatillos, husks removed
- 10 dried chile de arbol peppers
- 2 cloves garlic, unpeeled
- salt to taste
- Prepare a heavy cast iron grill pan or griddle by lining it with aluminum foil and heat it over high heat.
- Place tomatillos, chiles de arbol, and garlic in a single layer on the grill. Grill until the chiles are blackened, turning occasionally, for 3 to 5 minutes. Transfer everything to a bowl. Grill tomatillos and garlic until evenly blackened for 8 to 10 more minutes.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles and pound until smooth. Pound tomatillos in batches until chunky. Transfer salsa to a bowl and combine with remaining tomatillos in batches.
Similar Recipes
- 40min
Grilled Tomatillo and Corn Salsa
Grilled tomatillo salsa with charred corn, spicy jalapeño, onions, and garlic.
- 30min
Roasted Spicy Salsa Verde
Bright and zesty tomatillo and chile salsa with charred pepper notes.
- 116min
Chef Julian's Smoked Tuna Tacos
Smoked Ahi tuna on homemade sopes with charred tomatillo sauce and avocado pico de gallo - a modern take on fish tacos.
- 35min
Mexican charred vegetable salad
Charred Mexican veggie salad with creamy feta lime sauce, ideal for BBQ pairings.
- 40min
Gluten-free crunchy baked fish with corn salad
Transform your baked fish with a crunchy gluten-free corn chip crust, paired with zesty Mexican flavors of charred corn, lime, and tomato. Elevate the dish with creamy avocado and a kick of fresh jalapeño in the corn salad.