- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 23
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 23
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
Ingredients
Directions
- Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
- Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
- Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.
Cook’s Note
"This robust, spicy salsa is best made the day before so the rich flavors come together."
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