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Smoky Chile Puya Salsa

A vibrant mix of roasted tomatillos and chiles that captures the essence of a true Mexican kitchen, perfect for appetizers and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 pieces Tomatillos, husked and cleaned Can swap for green tomatoes if necessary.
  • 1/2 piece Cebolla (onion), chopped
  • 4 pieces Dientes de ajo (garlic cloves), unpeeled
  • 20 pieces Chiles Puya, dried Add more for extra heat.
  • Salt, to taste Sea salt or salt de Colima recommended for authenticity.
  • Oil, for toasting

Method
 

Preparation
  1. In a comal or skillet over medium-high heat, add the tomatillos, unpeeled garlic cloves, and chopped onion. Roast them until nicely charred, then remove from heat and set aside.
  2. In a separate skillet, heat a bit of oil and gently toast the Chiles Puya until they darken slightly. Keep an eye on them to avoid burning.
Blending
  1. Transfer the roasted tomatillos, garlic, onion, and toasted chiles into a blender. Add salt to taste and blend until you achieve a slightly coarse texture.
  2. Taste for seasoning. If you prefer it spicier, add in some chile de árbol and blend again.
Serving
  1. Your Smoky Chile Puya Salsa is now ready to enjoy! Serve it with tortilla chips, on tacos, or over grilled meats.

Notes

Store any leftovers in an airtight container in the refrigerator for 5-7 days or freeze in a freezer-safe bag after cooling. To maintain freshness, ensure containers are clean. For extra flavor, don’t rush the roasting process.