An addicting roasted salsa recipe featuring charred tomatillos, Roma tomato, garlic, and chile de árbol, blended smooth with vinegar and salt. A special tip ensures the tomatillos are cooled to prevent an overly acidic taste.
In a pan or cast iron over medium heat, Roast ingredients until charred on both sides. The Chile de árbol will char VERY quickly, like 5 seconds on each side. Remove the Chile de árbol then keep an eye on the garlic as it will be done in about 30 seconds on each side! The tomatillos and tomatoes will take 2-3 minutes on each side. Add the ingredients to a blender But WAIT to blend until the tomatillos are cooled all the way, about 15-25 minutes. *special tip from my tia* this ensures that the tomatillos in the salsa will not be overly acidic. Once cooled, add a good pinch of salt and vinegar and blend until smooth. Taste and add more salt if needed. Store in fridge for up 1-2 weeks!
