15-30 min2 1/2 - 3 cupscoarse salt

Classic Tomatillo and Árbol Chile Salsa

By Leslie Harris de Limón

2 1/2 - 3 cups

15-30 min

Easy

Recipe Details

Course: Main Dishes, Snacks

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Mexican

Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Yield: 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

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.

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.

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

View All Leslie's Recipes