Chile de Arbol Salsa Recipe
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
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.
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