Salsa Azteca

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 8 mins

Serve this versatile salsa with steak, chicken, pasta or chips.


3-- tomatillos, stems and outer husks removed
2-- Roma tomatoes
1-- banana pepper, stem removed
1small jalapeño, stem removed
1-- fresh chile de Arbol, stems removed (available at Mexican grocers; if unavailable, substitute two Thai chiles or other small hot chiles)
1tablespoon olive oil
1/2medium red onion, diced
1clove garlic, minced
1/4cup chopped fresh cilantro
1/4teaspoon salt
-- Freshly ground black pepper


  1. Place tomatillos, tomatoes, banana pepper, jalapeño and chile de Arbol on a large rimmed baking sheet. Broil, turning vegetables frequently, until skins are blistered on all sides. Let cool slightly. Transfer to the bowl of a food processor. Pulse until coarsely chopped.
  2. Heat oil in a large sauté pan over medium heat. Add onions and sauté until translucent. Add garlic and cook 1 minute.
  3. Add pepper mixture, including all of the liquid. Stir to combine. Bring to a boil over medium-high heat; cook until thickened. Let cool. Add cilantro, salt and pepper.

Recipe courtesy of Mundial Cocina Mestiza in Chicago.

Nutritional Info *per serving

  • Calories 60
  • Glycemic Load 0
  • Fat 4g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 150mg
  • Potassium 240mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 3g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 2%
  • Iron 2%