I can't stand boring, flavorless salsas. Like, what's even the point?? Thankfully, this tomatillo salsa roja is super spicy and full of flavor! Honestly it's a little bit too spicy for me, but Kyle is a big fan!
- Dried new mexico chilies*
- You can also substitute 2 tablespoons of ground new mexico chili powder*
- Dried arbol chilies*
- Substitute 1-2 teaspoons of ground arbol chili powder*
The new mexico chilies are what give this salsa its unique flavor and color but they don't add much heat. They are a MUST.
The arbol chilies are what really pack a punch, so you can use more or less depending on your personal heat preference.
I prefer using the whole dried chilies because they are fresher and have a more potent flavor. Also using a ton of chili powder can make the texture of your salsa a bit grainy. However, if you can't find whole dried chilies the powder will work!
More Salsa Recipes!
If you make this tomatillo salsa roja, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Tomatillo Salsa Roja
- 10-12 tomatillos, husks removed and washed
- 1-2 large tomatoes
- 1 small yellow onion, quartered
- 5 cloves garlic
- 1 tablespoon olive oil
- 3 dried new mexico chilies, stems removed
- 2-4 dried arbol chilies, stems removed (use more for a spicier salsa)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 teaspoons white vinegar
- 1 teaspoon ground cumin
- salt to taste
- Preheat the oven to 450 degrees.
- Place the tomatillos, tomatoes, onion, and garlic on a large baking sheet and toss with olive oil. Roast the veggies for about 10-15 minutes or until everything is lightly charred and the tomatillos have begun to break down.
- Transfer the roasted veggies to a large food processor or blender along with all the liquid and browned bits on the pan. Then add in the new mexico chilies, arbol chilies, lime juice, lime zest, vinegar, and cumin.
- Blend until well combined and salt to taste.