This riff on classic red chile-tomatillo salsa is shot through with the brightness of árbol chile and the velvety nuttiness of roasted peanuts. Honestly, it’s more than just a chip dip or condiment for tacos–it’s perfect on grilled fish, chicken and pork chops.
The way I describe roasting the tomatillos, onions and garlic offers a simple and efficient approach you may not have encountered. If possible, I encourage you to make this with the yahualica chiles (available online), an arbol cousin from the Guadalajara area, for the fullest flavors. The touch of Worcestershire/Jugo Maggi/soy, if you decide to use it, enhances flavors and elevates the salsa’s savoriness.
INGREDIENTS
- 8 to 10 (about 1/3 ounce or 10 grams) dried árbol (or yahualica) chiles, stemmed, rolled between your fingers to dislodge seeds, seeds shaken out
- 3 (about 1 ounce) guajillo chiles, stemmed, seeded and torn into flat pieces
- 1 pound (6 to 8) tomatillos, husked, rinsed and cut in half around the equator
- 1 small (4 ounce) white onion, sliced into ¼-inch rounds
- 6 garlic cloves, unpeeled
- 1/3 cup roasted peanuts
- 1 tablespoon Worcestershire sauce (aka salsa inglesa in Mexico), Jugo Maggi or soy sauce (optional)
- Salt
- A little sugar
INSTRUCTIONS
Toast the chiles. Heat a very large (12-inch) skillet or griddle over medium heat. Add the árbol (or yahualica) chiles and stir around for a minute or so until they release their aroma and darken in spots. Roughly chop and scoop into a blender jar. Use a spatula to flatten a few pieces of the guajillos onto the hot surface, and, in a few seconds, when they release their aroma, flip them over and flatten to toast the other side. Scoop the guajillos into another bowl, cover with hot tap water, weight with a plate to keep them submerged and rehydrate for 20 minutes.
Roast the vegetables. While the chiles are soaking, heat a broiler and adjust the rack to its highest position. On a rimmed baking sheet (lined with foil, if you wish, for easy clean up), spread out the tomatillos (cut side down), the onion slices and the garlic. Slide onto a rack set at the highest position and broil until the tomatillos have changed color and are splotchy brown, 6 to 8 minutes. About halfway through the broiling, remove the tray and turn over the onion and garlic to keep them from burning. Cool until handleable, then slip the peels off the garlic.
Finish the salsa. Drain the rehydrated chiles. Transfer them to the blender jar, along with the tomatillos, onion, garlic and peanuts. Blend until smooth, adding a splash of water if necessary to keep everything moving through the blades. Thin with water, usually about ½ cup, to an easily spoonable consistency. Season with Worcestershire, Maggi or soy (if using) and salt, usually about a teaspoon. Season with about 1 teaspoon sugar to bring out the chiles’ flavor and you’re ready to serve.
