Here’s the deal – you’re going to need some Dried Arbol Chiles for this recipe. I buy them in bulk on Amazon and keep them on hand to make this salsa whenever the mood strikes! The Chile de Arbol is a pepper native of Mexico and part of Central America. It’s a tad bit spicy and incredibly delicious. It’s one of the most used dried peppers in Mexican cooking, principally in salsas and we ate it every single day when we were visiting Mexico City! We’re re-constituting the peppers in some liquid and adding some roasted tomatillos for even more flavor and then everything goes into a food processor. It’s an easy salsa with an incredible depth of flavor and you will be OBSESSED.
And if you’re making this – you might as well make my whole Mexico City inspired happy hour menu! Recipes are all linked above + below!
- To Start: El Sueno Cocktails – the recipe makes enough for 2 drinks. But it’s easily scalable depending on how many you need to serve. Also you can make this ahead of time and store in a pitcher. Just add ice into a glass and pour in. ** don’t add ice into the pitcher if you prep ahead as it will water down the taste**
- Next up: Chicken Taquitos! One of my fav quick and easy snacks ever. And puts the store bought ones to shame!
- Crispy Cheese Quesadillas are basically inside out quesadillas with marinated caramelized mushrooms and OMG they are fantastic.
- We’re rounding out the happy hour menu with a Traditional Salsa and a Roasted Hot Salsa! Both are freaking phenomenal!
Roasted Arbol Tomatillo Salsa
- 3-6 dried arbol chilies, cleaned with a damp cloth
- 12 ounces Tomatillos , husks removed and washed
- 2 cloves garlic, in the paper still
- 1 teaspoon kosher salt
- 2 tablespoons cilantro
- Set the broiler on high. And adjust the oven rack so it’s about 5 inches from the broiler flame.
- Place washed tomatillos and garlic on a foil lined baking sheet and roast in the oven until you see the skins of the tomatillo start to blacken and blister about 5-8 min. Flip tomatillos and continue to roast an additional 5-8 minutes. Garlic will be ready sooner, so you remove that when it’s toasty.
- While the tomatillos roast heat a nonstick skillet over medium high heat, once hot add arbol chilies a few at a time and toast for about a minute. These will burn quickly, you just want to toast not char. Remove stems and place in a blender.
- When tomatillos are blistered add them to the blender along with any juices collected by the foil, remove the skins from the garlic and add to the blender along with the salt. Blend till smooth.
- Remove from blender into a bowl , let cool 15 minutes and stir in chopped cilantro. This will keep 3-4 days covered in the refrigerator. Makes 1 cup