Toasted Chilli de Árbol and Tomatillo Salsa

Ingredients for Toasted Chilli de Árbol and Tomatillo Salsa

• 10 dried chillies de árbol, seeds and ribs removed

• 3 medium tomatillos, husks removed, rinsed

• 3 garlic cloves, smashed

• Kosher salt

• 1 teaspoon fresh lime juice

How to make Toasted Chilli de Árbol and Tomatillo Salsa

Toast chillies in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.

Place chillies, tomatillos, garlic, and 600ml water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.

Using a slotted spoon, transfer chillies, tomatillos, and garlic to a blender or food processor; add 120ml cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.

Salsa can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.