Rubio's Red Tomatillo Salsa Recipe
Rubio’s Red Tomatillo Salsa is a smoky, tangy and moderately spicy blend of roasted tomatillos, rehydrated guajillo chilies, garlic, onion and fresh cilantro that delivers bold Baja flavor in every bite. Make our Rubio's Red Tomatillo Salsa Recipe at home. With our Secret Restaurant Recipe your Red Tomatillo Salsa will taste just like Rubio's.
Yield: 1 Large Bowl
Ingredients
- 10 - 12 medium Tomatillos husked and rinsed
- 4 Dried Guajillo Chiles stems and seeds removed
- 1/3 cup White Onion diced
- 2 Garlic Cloves
- 1 small piece (about 1/4) Fresh Habanero seeded
- 2 teaspoons freshly squeezed Lime Juice
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Granulated Sugar
- 1/2 cup Water
- 2 tablespoons fresh Cilantro finely minced
Instructions
- Preheat your broiler to high.
- Line a baking sheet with foil.
- Arrange rinsed tomatillos on sheet and place on a rack 4 inches below the broiler. Broil for 5 - 7 minutes, or until tops are charred. Flip and broil another 5 - 7 minutes, until well-blackened and softened. Transfer to a bowl and set aside.
- Heat a dry skillet over medium heat.
- Add guajillo chiles and toast 2 - 3 minutes per side, pressing gently with a spatula until aromatic and lightly blistered.
- Transfer toasted chilies to a bowl, cover with hot water and weigh down with another bowl to keep them submerged. Set aside and soak 30 minutes. Then drain and pat dry. Roughly chop the softened chiles.
- In a food processor, combine roasted tomatillos, chopped guajillos, onion, garlic, habanero, lime juice, salt, sugar and water. Blend on high until mostly smooth with fine flecks of chile remaining.
- Transfer to a serving bowl and stir in the minced cilantro.
- Place in a tightly sealed container and place in the refrigerator, for at least 2 hours to let the flavors develop or until ready to serve.
- Serve chilled or at room temperature with tacos, grilled meats or tortilla chips.