Salsa Taquera
Updated Oct. 18, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 8chiles de árbol (2 for mild, 8 for spicy), stemmed (seeded for very mild)
- 4large Roma tomatoes (1¼ pounds), cored but whole
- 4large tomatillos (12 ounces), husked, rinsed and cored but whole
- ¼large white onion
- 2jalapeños, stemmed
- 2garlic cloves, unpeeled
- Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (10 servings)
32 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a large cast-iron skillet with a sheet of foil and heat the skillet over high. Add the chiles de árbol to the hot, foil-lined pan and cook, turning occasionally, until lightly toasted and fragrant, 10 to 15 seconds per side. Transfer to a plate.
- Step 2
Add the tomatoes, tomatillos, onion, jalapeños and garlic to the hot, foil-lined pan and cook, turning occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and tomatillos, and 8 to 10 minutes for the tomatoes. Transfer to the same plate with the chiles de ábol to cool. Once cool enough to handle, peel the garlic.
- Step 3
Add the chiles de árbol, tomatoes, tomatillos, onion, jalapeños, peeled garlic and 2½ teaspoons salt to a blender and purée on medium-low speed, until the salsa is smooth (a few flecks and seeds are OK). Taste and season with more salt if desired.
- The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
Private Notes
Comments
What’s the point of the foil? I’ve never seen anyone line a steel or stone comal.
Used a cruiset fry pan in my oven on a broiler setting. No foil. Quartered everything, roasted according to recipe. Didn’t have high hopes as it looked too easy. Used one jalapeño and a smallish poblano as my chilis. Used 4 tomatillos, 2 lightly ripe tomatoes and 2 green tomatoes. Really great flavor. I often sub in green tomatoes for tomatillos when I am cleaning out the garden
BEST salsa I’ve ever had!! Made exactly as is, but subbed guajillo peppers for the chilies bc that’s what I had in my pantry. Made a half serving and used 2.5 guajillos and that was plenty spicy for us.
Broiler is a good idea. Thank you NYT and thank you readers! Absolutely delicious and easy salsa. My garden produced way too many volunteer tomatillos but this recipe came to my rescue. Plus, the tomatillos keep for months without any discernible deterioration.
I can’t get fresh tomatillos where I live (Germany). How can I sub in canned? Wonder if it’d work to drain and roast?
Followed the recipe for ingredients but followed those wise readers' comments for process -- cooked under the grill. Marvellous flavor. Thank you to everyone.
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