SALSA DE CHILE GÜERO – Bright, Roasty, and Down to Clown

Salsa de Chile Guero Recipe – Roasted Tomatillo Salsa with Charred Güeros

Intro

Chile güeros are some of my favorites. You can stuff them, sauté them, pickle them, you name it, they’re down to clown. I love using them for chile rellenos (trust me… so good), but today we’re putting them to work in a salsa that’s basically a salsa verde with a little extra personality.

Güeros are mild, so I bring serranos to the party because we’re making salsa, not jam. The molcajete gives you that rustic texture that makes everything taste more alive. You can use a blender… but then you don’t earn your chips as much.

Why This Salsa Works

• Char + Acid = Magic – Broiled tomatillos + flame-charred güeros keep it bright but smoky.

• Heat Control – Serranos give it actual bite while güeros bring flavor and sweetness.

• Molcajete Texture – Rustic, clingy, scoopable. This is why you grind.

• Fast + Flexible – Easy method, easy to adjust heat, easy to make it yours.

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Ingredients

YIELD: 3 cups

• 550g tomatillos, husked (about 1¼ lb / ~10–12 medium)

• 155g chile güero, whole (about 4–6 chiles)

• 65g white onion, large chunks (about ½ medium onion)

• 35g garlic, in its paper (about 1 small head / ~8–10 cloves)

• 25g serrano chiles, whole (about 2–3 serranos)

• 20g water (about 1½ Tbsp)

• 9g cilantro, chiffonade (about ½ cup loosely packed)

• 5g Diamond Crystal kosher salt (about 1 tsp)

Instructions

1) Broil the tomatillos + aromatics

Preheat your broiler to high. Add the tomatillos, garlic, serranos, and onion to a sheet tray. Broil until everything is blackened and tender, flipping halfway so you get even char.

2) Char the chile güeros

Char the chile güeros directly over an open flame until the skins are blackened and the peppers are softened. When cool enough to handle, peel and seed them.

3) Prep for grinding

Stem the serranos. Peel the garlic. Now you’re ready.

4) Molcajete time

Start with the garlic + water + a pinch of salt and grind to your preferred texture.
Add the serranos + onion and keep grinding.
Add the chile güero and work it in.
Finish with the tomatillos, grind/mash until you like the consistency.

5) Finish

Season with salt to taste, fold in the cilantro, and serve.

Blender option: yes, it works. No, it’s not as legit and the texture wont be the same.

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Tools I Used

• Molcajete

• Sheet tray

• Tongs (for flame charring)

• Knife + cutting board

Tips & Tricks

• Make it hotter: add another serrano or keep a few seeds in the mix.

• Make it milder: use fewer serranos, or swap serrano → jalapeño.

• Texture control: more grinding = smoother; more mashing = rustic.

• Cilantro last: keeps it fresh and punchy.

Make It & Show Me

If you make this one, tag me @goatboyintl so I can see how you’re using it (and what you’re putting it on).