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Roasted Arbol Tomatillo Salsa

Get ready for a spicy Roasted Arbol Tomatillo Salsa that will rock your world! It's not SO hot that you'll be sweating for days, but there's a subtle heat that you'll love.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: roasted, arbol, tomatillo, salsa, dip
Servings: 4 people
Author: Gaby


  • 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