• Active Time 25m
  • Total Time 35m

Makes about 2 1/2 cups (Serves 20)

This salsa pairs the rich complexity of roasted tomatoes and tomatillos with peppery árbol chilies. Serve with any dish in need of spice.


  • 1 pound plum tomatoes (Roma), cored
  • 1/2 pound tomatillos, husked
  • 1/2 cup dried arbol chili peppers, seeded
  • 1 bunch fresh cilantro, stemmed
  • 1/2 small yellow onion, sliced
  • 3 cloves garlic, sliced
  • 1 cup water
  • 2 teaspoons salt


Preheat a broiler. Place the tomatoes and tomatillos in a shallow baking pan. Broil, turning occasionally, until charred on all sides, 10-12 minutes.

In a small, dry frying pan over medium heat, toast the chilies, turning once, until the skins begin to blister, 3-5 minutes. Transfer the chilies to a saucepan and add the tomatoes, cilantro, onion, garlic, water and salt. Bring to a boil, reduce the heat to medium and simmer until the chilies are soft, 10-12 minutes.

Let cool, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Serve warm or at room temperature. To store, cover and refrigerate for up to 5 days or freeze for up to 1 month.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 655

nutrition information per serving

14 calories; 0g total fat; 0mg cholesterol; 238mg sodium; 3g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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