Classic Tomatillo and Árbol Chile Salsa

If I had to choose one salsa to eat for the rest of my life, it would be this one! Made with just tomatillos, garlic, and dried árbol chiles, this sauce can be served as a spicy appetizer with chips or pork rinds for dipping, atop your favorite tacos, or stirred into your favorite soups. Árbol chiles are my all-time favorite of all the dried chiles, because Yahualica—the small town in Mexico that I called home for 18 years—is famous for producing the best in the world.

Cuisine

Mexican

Course

Main Course, Snack

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 2 1/2 - 3 cups, coarse salt, contributed, cook 15 min, dairy free, dried árbol chiles, easy, garlic, gluten free, Leslie Harris de Limón, main course, mexican, prep 5 min, pressure cook, sauté, snack, tomatillos, vegan, vegetable oil, vegetarian, water

Prep Time

5 min

Cook Time

15 min

Servings

2 1/2 - 3 cups

Ingredients

1 tbsp vegetable oil
40 dried árbol chiles
3 cloves garlic
2 1/4 lbs tomatillos
coarse salt
2 cups Water

Instructions

Set the Instant Pot to Sauté and adjust to More for high. Heat the vegetable oil in the pot, add the chiles and garlic, and sauté for 2 to 3 minutes, or until lightly toasted. Add the tomatillos and 2 cups water.
Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 12 minutes on high.
When cooking is complete, quick release the pressure. Unlock and remove the lid.
Using a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add 1 cup of the cooking liquid and process until smooth. Pour into a heat-proof bowl; season with coarse salt to taste.

Notes

Ingredient tip: For enhanced flavor, look for tomatillos milperos, a smaller, more flavorful variety, in the produce section of Hispanic grocery stores.

Previous Next