Just six ingredients make this smooth, smoky, and fiery Roasted Tomatillo Salsa with chile de árbol. Toasting the chiles adds an extra kick, turning this salsa into a perfect taco topping.
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My dad is the family salsa expert — I like to call him the salsa-making champion. Whenever we gather for a special meal, I ask him to make the salsa. He knows many recipes, understands which salsas pair best with different dishes, and his results are always fantastic.
This roasted tomatillo and chile de árbol salsa is a perfect example. Bright, tangy tomatillos are charred until slightly blistered, then blended with quickly-toasted chile de árbol, garlic, onion, water, and salt to create a smooth, spicy, and deeply flavored sauce.
It’s one of the hotter salsas in his repertoire — the kind that leaves a pleasant burn — but if you prefer milder heat, I include simple tips below to reduce the spice.
For more recipes featuring chiles de árbol, check out recipes on sites that focus on Mexican salsas and traditional preparations.
Why You’ll Love This Roasted Tomatillo Salsa Recipe
- Smoky flavor: Roasting the tomatillos and toasting the chiles builds a rich, smoky profile.
- Only six ingredients: A short list delivers bold, balanced flavor.
- Versatile: Excellent on tacos, grilled chicken, fish, or steak.
- Healthy: Made from whole, natural ingredients and compatible with Whole30.
The Ingredients
- Tomatillos: Small, green fruits with a papery husk (remove husk before cooking). They bring bright acidity that’s essential to this salsa.
- Chile de árbol: Small, thin dried chiles with a pronounced heat and a complex flavor. They are traditionally used in many Mexican sauces and salsas.
- Garlic
- Onion
- Water
- Salt
How to Choose Tomatillos
Pick tomatillos that are firm and bright green with the husk snug against the fruit. Avoid ones with shriveled skin or large blemishes. Peel back the husk slightly if you’re unsure, then rinse to remove the sticky residue before cooking.
How to Roast Tomatillos
- Remove the husks and wash the tomatillos thoroughly.
- Heat a comal, cast-iron skillet, or heavy-bottom pan over medium heat.
- Place tomatillos in a single layer and turn frequently so they char evenly on all sides, about 10–15 minutes, until softened and blistered.
How to Make Tomatillo Salsa with Chile de Arbol
1. Roast tomatillos
- Roast the tomatillos on the comal (or skillet) until softened and charred. Set aside.
2. Toast chile de árbol
- Toast the dried chiles quickly on the hot comal — about 5 seconds per side. Do not over-toast or they will become bitter.
3. Blend
- Combine toasted chiles, roasted tomatillos, onion, peeled garlic cloves, salt to taste, and 1/2 cup water in a blender or food processor.
- Blend until completely smooth.
4. Strain and serve
- Pass the blended salsa through a fine mesh strainer for an ultra-smooth texture if desired. Serve immediately.
How to Serve Tomatillo Chile de Arbol Salsa
This is a classic salsa taquera — ideal for drizzling over tacos to enhance flavors and add heat. It also pairs beautifully with grilled steak, fish, or roasted chicken. Other serving ideas include:
- Drizzled on shredded chicken tacos or slow-cooker tacos
- On skillet chicken fajitas
- As a zesty dip for flautas
- Stirred into stewed pinto beans for extra brightness
- Served over pan-seared cilantro-lime chicken
Storing
Refrigerate in an airtight container for up to 5 days, or freeze for up to 6 months.
Special Tips and Variations
- For a deeper flavor, roast the onion and garlic with the peel on until golden (avoid burning the garlic, which turns bitter).
- Keep a close eye on the chiles while toasting — a few seconds per side is enough.
- To reduce heat, use half the chiles or remove seeds and ribs from each chile before toasting.
- Wear gloves when handling chiles to avoid transferring capsaicin to your skin or eyes.
- If chile de árbol is unavailable, dried japones chiles are a similar substitute, though the flavor differs slightly.
I hope you enjoy this salsa as much as we do!
PLEASE LEAVE A COMMENT IF YOU TRY THIS, OR TAG @EVERYDAYLATINA ON INSTAGRAM.
Other Delicious Tomatillo Recipes
- Creamy Tomatillo Avocado Salsa
- Salsa Verde Taquera
- Tender Shredded Pork in Salsa Verde
- Chicken Enchiladas Suizas (dairy-free option)
Recipe
Roasted Tomatillo Salsa
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Comal or heavy-bottom pan (cast iron)
Ingredients
- 6 medium tomatillos
- 12 dried chiles de árbol
- 6 garlic cloves
- ¼ onion
- ½ cup water
- ¼ teaspoon kosher salt
Instructions
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Heat a comal or heavy-bottom pan to medium heat.
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Roast tomatillos, turning periodically until all sides are charred and the fruit is softened. Set aside.
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Place the chiles de árbol on the comal and toast quickly — roughly 5 seconds per side. Do not over-toast to avoid bitterness.
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Add toasted chiles, roasted tomatillos, onion, peeled garlic cloves, salt to taste, and ½ cup water to a blender or food processor.
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Blend until smooth. If desired, strain through a fine mesh strainer for a silky texture.
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Serve over tacos, grilled meats, fish, or as a dipping sauce.
Notes
- For extra depth, roast the onion and garlic (leave their skins on) until lightly golden. Avoid burning the garlic.
- This salsa is spicy. To reduce heat, remove seeds and ribs from the chiles or halve the amount used.
Originally published April 28, 2018. Updated post and photos September 2022.