Salsa de Árbol (Mexican Tomatillo and Chiles de Árbol Salsa)

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles and even scraping out the ribs, the hottest part.

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 cloves garlic, smashed
sea salt
1 tsp. lime juice, freshly squeezed

Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.

Place chiles, tomatillos, garlic and 2½ cups water in a medium saucepan and season with salt. Cover, bring to a simmer and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.

Using a slotted spoon, transfer chiles, tomatillos and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.

Make-Ahead: Salsa can be made 3 days ahead. Cover and chill.

Nutritional Information:
For 6 servings. (⅓ cup each): Calories (kcal) 60 | Fat (g) 0 | Saturated Fat (g) 0 | Cholesterol (mg) 0 | Carbohydrates (g)11 | Dietary Fiber (g) 0 | Total Sugars (g) 0 | Protein (g) 3 | Sodium (mg) 5