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roasting Latin American, Mexican, Southwestern, Tex-Mex
Chipotle Tomatillo Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This more complex salsa balances spicy smoky chipotles, one of our favorite chiles, with tart tomatillos.

Yield: Makes about 1½ cups

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves peeled
  • 2 dried chipotle chiles
  • ½ bunch cilantro, leaves and stems
  • ½ cup water
  • 2 teaspoons coarse salt, or to taste
  • ½ to 1 teaspoon sugar, or to taste
  • ½ pound tomatillos, husked, washed, and roasted (see Notes)
  • Juice of 1 lime

Directions

Combine the onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes. Transfer to a blender. Add the remaining ingredients and puree until smooth. Store in a container in the refrigerator 2 to 3 days.

Notes

How To Roast Tomatillos or Tomatoes:

We prefer to roast tomatillos and tomatoes under the broiler, but when we are in a rush, a flat pan does a fine job. Place the whole fruit (husk tomatillos first) in a hot skillet or cast iron griddle over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.


© 1997 Mary Sue Milliken and Susan Feniger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

21kcal (1%)
9mg (1%)
7mg (12%)
8mcg RAE (0%)
156mg
10mg
1g
3g
1g
4g
0mg (0%)
778mg (32%)
0g (0%)
0g (1%)
0mg (2%)
 

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