This smoky tomatillo salsa is a staple in our family. The kind of salsa that disappears at every gathering and has people asking for the recipe before they’ve even finished their first chip. You can make it two ways: boiled for a clean, bright heat, or roasted for a deeper, smokier flavor. Roast the tomatillos on a comal or under the broiler until blackened, and gently toast the chiles on low heat for just a few seconds per side. (If you burn them, the salsa turns bitter.)

This is a bold, addictive salsa you’ll want to put on absolutely everything. Try it once, and you’ll be hooked!

Notes & Tips

• Heat level: Árbol brings the fire; morita brings the smoke. Adjust each independently.
• Texture: Blend fully for a smooth salsa, or pulse for a chunkier finish.
• Serving ideas: Perfect with tacos, quesadillas, grilled meats, eggs, or as a base for a smoky michelada.
• Storage: Keeps 4–5 days in the fridge. The smoky flavor intensifies over time.

‍