- Yield 4 servings
- Prep 5 mins
- Cook 8 mins
You'll find so many uses for this bold, spicy blend of tomatillos, tomatoes, peppers and seasonings
Serve this versatile salsa with steak, chicken, pasta or chips.
- 3 tomatillos, stems and outer husks removed
- 2 Roma tomatoes
- 1 banana pepper, stem removed
- 1 small jalapeño, stem removed
- 1 fresh chile de Arbol, stems removed (available at Mexican grocers; if unavailable, substitute two Thai chiles or other small hot chiles)
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- Freshly ground black pepper
- Place tomatillos, tomatoes, banana pepper, jalapeño and chile de Arbol on a large rimmed baking sheet. Broil, turning vegetables frequently, until skins are blistered on all sides. Let cool slightly. Transfer to the bowl of a food processor. Pulse until coarsely chopped.
- Heat oil in a large sauté pan over medium heat. Add onions and sauté until translucent. Add garlic and cook 1 minute.
- Add pepper mixture, including all of the liquid. Stir to combine. Bring to a boil over medium-high heat; cook until thickened. Let cool. Add cilantro, salt and pepper.
Recipe courtesy of Mundial Cocina Mestiza in Chicago.