For a spicier salsa, leave the seeds in some of the chile peppers. If you don't have pequin chiles, you can substitute with chile de arbol or another small, hot dried chile. To avoid splattering while roasting, you can lightly spray the skillet with cooking oil. The cooked salsa can be stored in an airtight container in the refrigerator for up to 5 days.
Three Chile Dry Roasted Tomatillo Salsa
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS115
Unleash a symphony of smoky flavors with this vibrant Three Chile Tomatillo Salsa. Dry-roasting the tomatillos and chiles in a cast iron skillet imparts a delightful char, elevating the salsa to new heights. Perfect as a zesty topping or the star of your green chilaquiles!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium50 mg
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Sugar2 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a dry, heavy-bottomed cast iron skillet, arrange the unhusked tomatillos, serrano peppers, jalapeno peppers, pequin peppers, garlic cloves, and peeled onion. (2 minutes)
02
Step
18 mins
Toast over medium-high heat, turning occasionally, until the tomatillo husks are blackened and the tomatillo skins are translucent and slightly softened. The chiles should also show signs of charring. (15-20 minutes)
03
Step
8 mins
Remove from the skillet and allow to cool slightly. (10 minutes)
04
Step
5 mins
Once cooled, remove the husks from the tomatillos and the stems from the peppers. Transfer the roasted vegetables to a food processor along with the chopped cilantro and salt to taste. (5 minutes)
05
Step
2 mins
Pulse until the salsa reaches your desired consistency – whether it's a coarse chop or a smoother puree. (2-3 minutes)
06
Step
5 mins
Pour the salsa into a saucepan and cook over medium heat for approximately 5 minutes to mellow the raw flavors and allow the smoky notes to fully develop. (5 minutes)
07
StepAdjust seasoning as needed and serve warm or chilled.
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Please Rate
Wilfrid Mosciski
Apr 8, 2025This salsa is amazing! The dry roasting really brings out a unique flavor.
Elenor Waelchi
Mar 19, 2025I added a little lime juice at the end and it brightened up the flavors even more.
Andreane Hermiston
Mar 15, 2025The heat level was just right for me, but I can see how it could be adjusted easily.
Kathryne Pfeffer
Jan 24, 2025So easy to make and tastes way better than anything you can buy in the store.
Caleb Lesch
Jun 16, 2024I used a gas stove for roasting and it worked perfectly. Be sure to keep an eye on the tomatillos!
Dolly Mohr
Apr 27, 2024I made this for a party and it was a huge hit! Everyone loved it.