Tomatillo Red Chili Salsa

Hello friends, today we will tell you that Tomatillo Red Chili Salsa is one of the staple recipes in Mexican cuisine. Roasted tomatillos, chiles de árbol, and guajillo peppers are mixed with garlic and salt to create the most delicious salsa to drizzle over your tacos, tostadas, or sopes.

How to Use Tomatillo Red Chile Salsa

This salsa can be used in a variety of ways. Let me show you some ways to use

Appetizer: Serve it in a bowl with homemade corn chips. Perfect for game days!

DRIEDLADES: From steak tacos to chicken tostadas to cheesy and gooey steak quesadillas, this tomatillo red chile salsa is the perfect addition to any Mexican street food.

The Base: You can use this salsa to make nopales with pork, queso con chile, and even beef chile rojo.

What are tomatillos?

Tomatillos, sometimes called husk tomatoes, are the produce of a plant of the same name that is native to Mexico. They look like a small green tomato wrapped in a papery husk, like some sort of tomato. Alkekengi. In Mexico, tomatillos are used to make all kinds of salsas, especially salsa verde. but also to make several base sauces for more elaborate dishes, such as pozole verde or chicharrón en salsa verde.

Substitute: If you can’t find fresh tomatillos where you live, you can substitute a can of tomatillos, they’re usually just boiled and preserved in water and salt. Another solution would be to add a 14-ounce bottle of green salsa.

Chilly

I’m using two types of peppers in this recipe for Tomatillo Red Chile Salsa. My mother usually added only one, and that is chile de árbol, but the result was a very spicy salsa because she needs to add a good amount of salsa to get a brilliant and nice red color. So, a popular trick is to also add some mild red chili, in this case guajillo. Guajillo not only adds color but also a mild savory flavor.

Substitution: If you can’t find guajillo where you live, you can use 1 tablespoon paprika (any kind you prefer). New Mexico dried chilies are also a good option, so are Anaheim.

Recipe Steps

• Clean the guajillo peppers by removing the stems, cut them lengthwise, and remove the seeds and some of the membranes. Cut off the stems of the chile de árbol as well. Peel and quarter the onion, then peel and wash the tomatillos thoroughly.

• Place a soft or cast iron skillet over medium heat and heat until smoking. Place the tomatillos first and roast for about 10 minutes or until they are soft and spots appear, turning them occasionally to ensure even roasting.

• Halfway while the tomatillos are roasting, add the onion and garlic.

• Finally add chillies by making a little space in the middle, fry them for a few seconds.

• Peel the garlic and put it in a blender along with the peppers, onions, and half the tomatillos. add 1 tsp salt and 1/2 cup water. Blend on high for 1 to 2 minutes.

• Now, add the remaining tomatillos. Pulse a few times to mix and match the ingredients, then adjust salt to taste.

• Pour the Tomatillo Red Chile Salsa into a bowl or jar and serve with your favorite Mexican dish.

Step 1: Roast the tomatillos and red chili peppers

Preheat your oven to 400°F. Remove the husks from the tomatillos and wash them thoroughly. Cut the tomatillos and red chili peppers in half and remove the seeds. Place the tomatillos and red chili peppers cut side down on a baking sheet and roast them in the oven for 15-20 minutes or until they are slightly charred.

Useful Recipe Notes

• Take care when roasting the peppers, as chiles de árbol burn easily, so make sure you turn them almost immediately, they can be done in seconds, similar to a guajillo.

• I suggest roasting the garlic with the skin on, I find unroasted garlic has a tendency to taste burnt.

• Always blend the chillies first as they are difficult to blend.

• If you add a bottle of tomatillo salsa instead of fresh tomatillos, make sure you reduce the number of peppers, as store-bought salsa is already spicy.

• You can also use a molcajete or a mortar and pestle to make this delicious Tomatillo Red Chile Salsa. Simply grate the peppers first, then proceed with the garlic, onions, and finally grate the tomatillos. This is the most traditional way of making Tomatillo Red Chile Salsa in Mexico.

how to store

Tomato Red Chile Salsa can be stored in the refrigerator for up to 5 days. Place it in a jar or a glass air-tight container before storing, as glass containers retain the best flavor and are easier to clean.

If you want to store it in the freezer, transfer the salsa to a plastic container or zip bag, label them, and store for up to 4 months. I like to make a double bunch of this recipe, divide into bags and store for when I need it.

Tomatillo Red Chile Salsa

• Roasted tomatillos, chiles de árbol and guajillo peppers are mixed with garlic and salt to create the most delicious salsa to drizzle over your tacos, tostadas or sopes.

• Place a soft or cast iron skillet over medium heat and heat until smoking.

• Cook tomatillos, stirring occasionally, about 10 minutes or until they are soft and burnt spots are visible.

• Do not over fry, make sure to turn them from time to time to cook them evenly.

• Halfway through roasting the tomatillos, add the onion and garlic and cook until the onion is translucent.

• Add the chillies and fry them too for a few seconds.

Tips for Customizing the Recipe

While the above recipe is the perfect starting point for tomatillo red chili salsa, you can customize the recipe to your liking. Here are some tips:

• For a spicier salsa, use more red chili peppers or add a jalapeño pepper.
• For a milder salsa, remove the seeds from the red chili peppers or use fewer peppers.
• If you prefer a chunkier salsa, pulse the ingredients in the blender instead of blending them until smooth.
• Add more cilantro if you love its flavor.

Conclusion

Tomatillo red chili salsa is a delicious and versatile condiment that can be used in many ways. By following the above steps, you can create the perfect salsa every time. Don’t be afraid to customize the recipe to your liking, and enjoy!

FAQs

How long does tomatillo red chili salsa last?

1. Tomatillo red chili salsa can last for up to 1 week in the refrigerator when stored in an airtight container.

Can I freeze tomatillo red chili salsa?

2. Yes, you can freeze tomatillo red chili salsa for up to 3 months. Just make sure to store it in

Can I use canned tomatillos instead of fresh ones?

3. While fresh tomatillos are preferred for this recipe, you can use canned tomatillos in a pinch. Just make sure to drain them before roasting.

How spicy is this salsa?

4. The level of spiciness depends on the number of red chili peppers used and your own personal preference. If you prefer a milder salsa, you can remove the seeds from the peppers or use fewer of them.

What are some ways to use tomatillo red chili salsa?

5. Tomatillo red chili salsa is a versatile condiment that can be used as a dip for tortilla chips, a topping for tacos or enchiladas, or a marinade for meats. It can also be used as a base for soups and stews.

You can also use a molcajete or a mortar and pestle to make this delicious Tomatillo Red Chile Salsa. Simply grate the peppers first, then proceed with the garlic, onions, and grate the tomatillos last. This is actually the most traditional way of making tomatillo red pepper salsa in Mexico.

nutrition information

Calories: 92 Kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 1 gram | Polyunsaturated Fat: 1 gram | Monounsaturated Fat: 1 gram | Sodium: 7 mg | Potassium: 704 mg | Fiber: 6 grams | Sugar: 11 g | Vitamin A: 1451 IU | Vitamin C: 29 mg | Calcium: 23 mg | Iron: 2 mg