For todays munchies, I attempted to make my Buelas famous tomatillo salsa con chile del arbol. Now let me tell you…….. I was nervous. This salsa is served for every birthday party, every national holiday, and every backyard grill to ever happen. As far as I can remember anyway. One of the biggest days that it makes its appearance is Thanksgiving. Everyone decides who is making the turkey, who is bringing the drinks, stuffing, etc. There is always someone asking, “Ok, but who’s bringing the salsa?” Thanksgiving usually consists of both sides of my family getting together at my house and we make room to sit and eat together. That a being said, there must be a minimum of two large bowls of salsa to have enough for everyone to have extra. After the first wave passes, the men start to make the 5th or 6th plate of the night (then the women give in and make their plate after.) So yeah, this salsa is important.
Ingredients
- 10 Tomatillos
- 1 clove of Garlic
- 5 Chiles de arbol
- Cilantro
- Salt
- 1/4 of Chopped onion
Disclaimer- this is a simple process however be warned. The amount of chiles you use can take your salsa from enjoyable to death real quick. Enjoy!
- Cover your baking sheet with aluminum foil. The tomatillos might spill some juice so using the foil will make clean up easy.
- Place your tomatillos on the sheet and place in the oven to broil and leave for about 10 min. Check to make sure they have browned at the top, flip over, and broil another 10 min.
- Transfer the tomatillos, chiles, garlic and salt to a blender. Pulse 4 to 5 times to incorporate all the ingredients.
- This is where you get your taste test in. Needs salt? More chile? Now is the time to edit.
- Once you’re satisfied with the outcome, place the salsa in a large bowl. Chop the onion and cilantro, add to salsa and mix in with a spoon.
All done! 
I like to eat it when it’s hot with some chips during a get together we usually have going on. And when the first bowl in finished, I bring out the back up for the tacos we made for dinner. My experience making this wasn’t too scary. It was pretty straight forward for the most part and there was not much room for me to mess up. If you end up having leftovers, the salsa can easily be saved in the fridge for the next two days and be used in breakfast tacos, sandwiches, quesadillas, tamales or even those flautas I shared last week. Super versatile and easy to make. Special thanks to my Buela for the recipe and my mom for showing me how its done.