ROASTED CHILI SALSA

Roasted Chili Salsa

I have a serious problem, guys! If someone puts a bowl of salsa and chips in front of me, it will be gone in about 5 minutes. Once I start, I can NOT stop until the entire bowl is gone. Thankfully for me, I moved back to the Valley a month ago and there are incredible Mexican markets with amazing produce and everything is so cheap. Found these chilies at Vallarta Supermarket - a whole bag full for only $1.49! I rushed home with a bag of premium tortilla chips and tomatillos to test out a spicy salsa recipe. This salsa has only 4 ingredients but is packed with so much flavor.

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ROASTED CHILI SALSA

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 5-7 dried Arbol chilies
• 3/4 lb Tomatillos, husks removed and washed
• 2 cloves garlic with
• 1 tsp kosher salt
• 2 tbsp cilantro, chopped

Instructions

1. Set the oven to 400F. Place foil on baking sheet.  
2. 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 15-20 min. Garlic will be ready sooner within 8 mins, so you remove and the garlic will be soft on the onsite.  Remove the paper outside.  
3. While the tomatillos roast heat a cast-iron skillet over medium-high heat, once hot add Arbol chilies a few at a time and toast for about a minute. Remove stems and place in a food processor along with roasted tomatillos, salt and garlic.  Blend on high for about 3 minutes until smooth consistency.  
4. Pour the salsa into a bowl and let cool for about 10 minutes.  Chop up the cilantro, transfer into the salsa and stir in.  Serve with tortilla chips and enjoy!

Recommended Products:

Cuisinart FP-8SV Elemental 8 Cup Food Processor, Silver

Nordic Ware Prism Baking Half Sheet 2-Pack, Natural

Sabatier Triple Rivet Stainless Steel Wide Turner, 9.65-Inch, Black

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I would love to hear your feedback in the comments, if you’ve tried this recipe.

xo,

Yas