Chile de Arbol Salsa Recipe

Chile de Arbol Salsa
Will Budiaman

Ingredients

  • 2 pounds tomatillos
  • 1 ounce chile de arbol
  • 2 garlic cloves
  • Kosher salt, to taste
  • Water as needed

This recipe comes to us courtesy of Chef David Suarez, culinary director of the Rosa Mexicano restaurants. This mild yet flavorful salsa is sure to be a hit at your next party. — Will Budiaman

Click here to see A Healthy Super Bowl Menu.

Directions

Peel the tomatillos and wash under warm water.

Roast the tomatillos on a sheet pan in the broiler until they are almost blackened on top, turn and do the same thing on the other side. Set aside to cool.

In a dry frying pan, toast the chiles over low heat until they begin to brown. Set aside.

Add the garlic to the pan and cook until browned and cooked through.

In a blender, combine the tomatillos with the chiles and garlic. Blend until pureed. For a chunkier salsa, blend less.

Add salt to taste and a little water to thin the texture to your desired thickness.

Nutrition

Calories per serving:

25 calories

Dietary restrictions:

Balanced Low Fat Abs, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

1%

Servings:

12
  • Fat 9g 14%
  • Carbs 55g 18%
  • Saturated 1g 6%
  • Fiber 17g 69%
  • Sugars 36g
  • Monounsaturated 1g
  • Polyunsaturated 4g
  • Protein 9g 18%
  • Sodium 1,770mg 74%
  • Calcium 75mg 8%
  • Magnesium 183mg 46%
  • Potassium 2,456mg 70%
  • Iron 6mg 32%
  • Zinc 2mg 14%
  • Phosphorus 363mg 52%
  • Vitamin A 54µg 6%
  • Vitamin C 108mg 180%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 17mg 84%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 64µg 16%
  • Vitamin E 3mg 17%
  • Vitamin K 92µg 115%
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