Just six ingredients make this smooth, fiery Roasted Tomatillo Salsa with toasted chile de arbol. The toasted chiles add a focused heat that turns this salsa into a perfect taco topping.
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My dad is the family salsa expert. Whenever we gather for a special meal, I always ask him to make the salsa. He knows many recipes, understands which salsa pairs best with different dishes, and his salsas are simply outstanding.
This roasted tomatillo and chile de arbol salsa highlights bright, tangy tomatillos that are charred and blended with quickly toasted chiles de arbol, garlic, and onion. The result is a smooth, intensely flavored sauce with a satisfying heat. If you prefer milder flavors, see the tips below for easy ways to reduce the spice.
For more recipes featuring chiles de arbol, check out Chile de Árbol Salsa or Salsa for Pozole.
Why You’ll Love This Roasted Tomatillo Salsa Recipe
- Smoky Flavor: Roasting the tomatillos and toasting the chiles builds a deep, smoky profile.
- Only Six Ingredients: Simple ingredients deliver layered, robust flavor.
- Versatile: Excellent on tacos and also great with grilled chicken, fish, or steak.
- Healthy: Made with whole, natural ingredients and compatible with Whole30.
The Ingredients
- Tomatillos: Small green fruits with a papery husk. Remove the husk and wash them well—the flesh is slightly sticky. Tomatillos are bright and tangy, common in Mexican salsas.
- Chile de Arbol: Thin, dried Mexican chiles with a pronounced heat and a complex flavor. They are typically sold dried and are used toasted in this recipe.
- Garlic
- Onion
- Water
- Salt
How to Choose Tomatillos
Pick firm, dark-green tomatillos without wrinkles or blemishes. The husk should fit snugly; pull it back slightly to inspect the fruit before buying.
How to Roast Tomatillos
- Remove the husks and wash the tomatillos thoroughly.
- Preheat a comal (griddle) to medium heat. A cast-iron skillet or heavy-bottom pan works too.
- Place tomatillos in a single layer and turn frequently so they char evenly. Roasting takes about 10–15 minutes, until softened and well-charred.
How to Make Tomatillo Salsa with Chile de Arbol
1. Roast Tomatillos
- Roast tomatillos on the comal until charred and softened. Set aside.
2. Toast Chile de Arbol
- Toast the chiles on the comal briefly—about 5 seconds per side. Watch them carefully so they don’t burn, which will make them bitter.
3. Blend
- In a blender or food processor combine toasted chiles, roasted tomatillos, onion, peeled garlic cloves, salt, and 1/2 cup water.
- Blend until smooth.
4. Strain
- Pass the salsa through a mesh strainer for a silky texture, then serve.
How to Serve Tomatillo Chile de Arbol Salsa
This is a classic salsa taquera—ideal on tacos to add bright acidity and heat. It also pairs beautifully with grilled meats, fish, or roasted chicken. Other serving ideas:
- On slow-cooker or crispy tacos
- With skillet chicken fajitas
- As a dipping sauce for chicken flautas
- Stirred into a bowl of pinto beans
- Drizzled over pan-seared cilantro-lime chicken
Storing
Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.
Special Tips and Variations
- Roast the onion and garlic (garlic with the peel on) for a deeper, caramelized flavor—turn frequently and avoid burning.
- Toast chiles very briefly to avoid bitterness.
- To reduce heat, halve the number of chiles or remove their seeds and ribs before toasting.
- When handling dried chiles, wear gloves to avoid transferring capsaicin to your skin or eyes.
- If chile de arbol is unavailable, dried japones chiles are a reasonable substitute though the flavor differs slightly.
I hope you enjoy this recipe!
PLEASE LEAVE A COMMENT IF YOU MAKE THIS OR TAG @EVERYDAYLATINA ON INSTAGRAM.
Other Delicious Tomatillo Recipes
- Creamy Tomatillo Avocado Salsa
- Salsa Verde Taquera
- Tender Shredded Pork in Salsa Verde
- Chicken Enchiladas Suizas (Dairy-Free Option)
Recipe
Roasted Tomatillo Salsa
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
-
Comal (griddle) or heavy-bottom skillet
Ingredients
- 6 medium tomatillos
- 12 chiles de arbol (dried)
- 6 garlic cloves
- ¼ onion
- ½ cup water
- ¼ teaspoon kosher salt
Instructions
-
Heat a comal or heavy-bottom pan to medium heat.
-
Roast the tomatillos, turning periodically until all sides are charred and the fruit softens. Set aside.
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Place the chiles de arbol on the comal and toast quickly—about 5 seconds per side. Do not let them burn.
-
Add toasted chiles, roasted tomatillos, onion, peeled garlic cloves, salt to taste, and 1/2 cup water to a blender.
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Blend until smooth, then strain through a mesh strainer for a silky texture.
-
Serve on tacos, grilled meats, or as a dipping sauce.
Notes
- For deeper flavor, roast the onion and garlic (garlic with the peel on) until lightly golden, taking care not to burn the garlic.
- To make the salsa milder, remove seeds and veins from the chiles or use half the amount called for.
Originally published April 28, 2018. Updated post and photos September 2022.