1 beef (or chicken) bullion cube optional. It gives a little more flavor to the salsa
1 fresh serrano pepper optional for a very spicy salsa Instructions
In a small pot, place the onion, garlic and tomatillo with enough water to cover the vegetables. If using a serrano pepper & beef bullion, add it on this step.
Cook on medium heat.
While the tomatillo mixture cooks, on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. This is a very fast step as it if it cooks too long, the chile will become bitter.
Remove from skillet and add to the tomatillo mixture.
Repeat this process for the chiles de arbol.
Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
Remove the tomatillos from the pot and transfer to a bowl to cool off ** (leave the rest of the ingredients in the hot water).
Once the tomatillos have cooled off, add all ingredients to a food processor or blender and blend well.
NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
Taste for salt & pepper and add some according to taste.
Store in refrigerator in an airtight container for up to two weeks.
[deleted]
Looks great, def saving this to try later.
LinFTW
Looks delicious and the heat on this has to be brutal with so many chile de arbol!
catchingmonsbrah
Looks great! I make something similar, with no onion though. Have to remember not to toast the abrols so much next time. Pepper sprayed the whole damn house lol.
crankdatsouljahboi
I would literally drink that from a cup
aqwn
Chile de árbol is hotter than serrano. You aren’t really increasing the heat much with one serrano.
DoritoOnRepeatTho
God, this looks so bomb. Well done, OP!
williafx
What’s your technique for getting seeds out of the arboles
SKMonkyDeathCar
This is a beautiful pic. Sad that the heat is missing. I’m still going to give this recipe a whirl though.
Hussaf
That’s about the most exotic chili I can get where I live without driving about an hour
10 Comments
i followed [this recipe](https://www.muydelish.com/wprm_print/8680). i did use the serrano and chicken broth
Ingredients
1 pound fresh tomatillos*
¼ of a medium onion
2 large garlic cloves peeled
1 tablespoon vegetable oil
20 to 30 dried Chile de Arbol no seeds
2 guajillo chiles no seeds
¾ teaspoon kosher salt
1 beef (or chicken) bullion cube optional. It gives a little more flavor to the salsa
1 fresh serrano pepper optional for a very spicy salsa
Instructions
In a small pot, place the onion, garlic and tomatillo with enough water to cover the vegetables. If using a serrano pepper & beef bullion, add it on this step.
Cook on medium heat.
While the tomatillo mixture cooks, on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. This is a very fast step as it if it cooks too long, the chile will become bitter.
Remove from skillet and add to the tomatillo mixture.
Repeat this process for the chiles de arbol.
Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
Remove the tomatillos from the pot and transfer to a bowl to cool off ** (leave the rest of the ingredients in the hot water).
Once the tomatillos have cooled off, add all ingredients to a food processor or blender and blend well.
NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
Taste for salt & pepper and add some according to taste.
Store in refrigerator in an airtight container for up to two weeks.
Looks great, def saving this to try later.
Looks delicious and the heat on this has to be brutal with so many chile de arbol!
Looks great! I make something similar, with no onion though. Have to remember not to toast the abrols so much next time. Pepper sprayed the whole damn house lol.
I would literally drink that from a cup
Chile de árbol is hotter than serrano. You aren’t really increasing the heat much with one serrano.
God, this looks so bomb. Well done, OP!
What’s your technique for getting seeds out of the arboles
This is a beautiful pic. Sad that the heat is missing. I’m still going to give this recipe a whirl though.
That’s about the most exotic chili I can get where I live without driving about an hour