Toasted Chile and Tomatillo Salsa

Dip your favorite chips in this vibrant salsa. If you want a healthy alternative to tortilla chips, you can make chips from sweet potatoes, beets, pretty much any root vegetable, or zucchini.

Toasted Chile and Tomatillo Salsa

This salsa is spicy and flavorful. For less heat discard the seeds and ribs from the chile's.
5 from 1 vote
Course Appetizer
Cuisine Mexican
Servings 2 cups
Calories 27 kcal


  • blender or food processor


  • 10 dried chiles de árbol seeds and ribs removed
  • 3 medium tomatillos husks removed, rinsed
  • 3 garlic cloves smashed
  • Kosher salt
  • 1 teaspoon fresh lime juice


  • Toast chiles in a skillet over medium heat, turning often, until they start to brown lightly in spots, about 3 minutes. Transfer to a plate.
  • Place chiles, tomatillos, garlic, and 2½ cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (covered) 5 minutes.
  • Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt to taste. Let cool completely before serving.


Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 183mgFiber: 2gSugar: 3gVitamin A: 720IUVitamin C: 8mgIron: 1mg
Keyword salsa, spicy
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