Food & Cooking Recipes Ingredients Vegetables Salsa de Arbol 1.7 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Matthew Williams Prep Time: 25 mins Total Time: 35 mins Yield: 2 cups This salsa is even better when made ahead (up to 1 week). Refrigerate it until ready to serve, at room temperature. Ingredients 1 pound tomatillos, husks removed, rinsed and dried 6 cloves garlic 8 dried chiles de arbol, stems removed 4 dried pasilla or New Mexico chiles, stems removed 1 teaspoon coarse salt Directions Heat a large cast-iron skillet over medium-high heat. Add tomatillos; cook, turning a few times, until blistered in spots and beginning to soften, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Add garlic to skillet and cook over medium heat, turning a few times, until blistered and fragrant, 1 to 2 minutes. Transfer to a blender. Add chiles to skillet and cook, turning frequently, just until toasted and soft, 30 to 60 seconds. Transfer to blender with tomatillos and accumulated juices, salt, and 2 tablespoons water. Blend to consistency of a thin salsa, about 10 seconds. Print