Salsa Azteca

Kitchen Tested
  • 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.

Ingredients

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

Instructions

  1. 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.
  2. Heat oil in a large sauté pan over medium heat. Add onions and sauté until translucent. Add garlic and cook 1 minute.
  3. 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.

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