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Three Chile Dry Roasted Tomatillo Salsa
Vegan
Gluten Free
Mexican

Three Chile Dry Roasted Tomatillo Salsa

A smoky, vibrant tomatillo salsa made with three types of chiles that are dry-roasted to perfection for incredible depth of flavor.
Vegan
Gluten Free
Mexican

Three Chile Dry Roasted Tomatillo Salsa

A smoky, vibrant tomatillo salsa made with three types of chiles that are dry-roasted to perfection for incredible depth of flavor.

35 mins

Prep Time

25 mins

Cook Time

Easy

Level

Serves 12

Servings

35 mins

Prep Time

25 mins

Cook Time

Easy

Level

Serves 12

Servings

There’s something magical about the way dry-roasting transforms ordinary tomatillos and chiles into something extraordinary. This Three Chile Dry Roasted Tomatillo Salsa captures that smoky, charred essence that makes your taste buds sing. The combination of serrano, jalapeño, and pequin chiles creates layers of heat and flavor that pair beautifully with the tangy tomatillos. Whether you’re making chilaquiles verdes, topping tacos, or just need a stellar salsa for chips, this recipe delivers authentic Mexican flavors with minimal effort.

Ingredients

  • tomatillos
    1
    pound
  • serrano chile peppers
    2
  • jalapeño chile peppers
    2
  • pequin chile peppers
    8
  • garlic
    4
    cloves
  • onion
    1
    small
  • cilantro
    ¼
    cup
  • salt

Tips

  1. Add a roasted Roma tomato for a deeper, sweeter flavor profile.

  2. Substitute lime juice for some of the cilantro for a tangier finish.

  3. For a smokier taste, char the vegetables over an open flame instead of in the pan.

  4. Make it restaurant-style by adding a splash of Mexican crema after processing.

Storage

Store covered in the refrigerator for up to 1 week. The flavors actually improve after a day or two. Can be frozen for up to 3 months in freezer-safe containers.

Steps:

Dry Roast the Vegetables
Heat a dry cast iron skillet over medium-high heat. Add the tomatillos (with husks), serrano chiles, jalapeño chiles, pequin chiles, garlic cloves, and whole onion to the pan. Roast, turning occasionally, until the tomatillo husks are blackened and the tomatillo skins become translucent. The goal is to char and soften the tomatillos without letting them burst open. This takes about 15-20 minutes.
Cool and Prep
Remove the roasted vegetables from the pan and let them cool slightly until safe to handle. Remove the blackened husks from the tomatillos and stems from all the chiles. Keep the garlic skins on for now - they'll slip off easily after roasting.
Process the Salsa
Add the roasted tomatillos, chiles, garlic, onion, cilantro, and a pinch of salt to a food processor. Pulse until you reach your desired consistency - chunky for a rustic texture or smooth for a more refined salsa. Taste and adjust salt as needed.
Final Cooking
Transfer the salsa to a saucepan and cook over medium heat for about 5 minutes, stirring occasionally. This final cooking step mellows the flavors and removes any raw taste from the ingredients. Let cool before serving.

Nutritions

  • Calories

    18 kcal

    Energy

    75 kJ

    Protein

    1 g

    Fat

    0 g

    Carbohydrates

    4 g

    Fiber

    1 g

    Sugars

    2 g

    Salt

    0.1 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add a roasted Roma tomato for a deeper, sweeter flavor profile.

  2. Substitute lime juice for some of the cilantro for a tangier finish.

  3. For a smokier taste, char the vegetables over an open flame instead of in the pan.

  4. Make it restaurant-style by adding a splash of Mexican crema after processing.

FAQ

The dry roasting method creates a smoky, charred flavor that’s much more complex than boiled or raw salsas. The blackened husks and slightly caramelized vegetables add incredible depth.
Absolutely! Remove the seeds from the chiles before processing, or reduce the number of pequin chiles. You can also add more tomatillos to dilute the heat.
The husks should be blackened and papery, and the tomatillo skins should look translucent. They’ll feel soft when gently pressed but shouldn’t be bursting open.
This salsa is perfect for chilaquiles verdes, enchiladas, tacos, grilled meats, or as a base for green pozole. It’s also great mixed into scrambled eggs.
No, roast them with the husks on! The husks protect the tomatillos and add to the smoky flavor. You’ll remove the charred husks after roasting when they’re cool enough to handle.