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Latin American, Mexican
Smoky Chipotle Salsa with Pan-Roasted Tomatillos

Photo by: Christopher Hirsheimer
Comments: 3
 

Recipe

I’ve been smitten with chipotle salsa ever since the first time I tasted it on a crusty sandwich (cemita) in a Pueblan market stall thirty years ago. It’s three simple ingredients in perfect balance: the smoky spice of chipotle chilies, the lively sweet-edged tang of roasted tomatillo and the alluring complexity of roasted garlic. I like chipotle salsa spooned on practically everything except ice cream, though I’m particularly fond of it with grilled fish or chicken or beef or...here I go again.

Yield: Makes about 1 ¼ cups

Ingredients

  • 3 garlic cloves, peeled
  • 4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
  • 2 canned chipotle chiles en adobo (or more, if you like really spicy salsa)
  • Salt

Directions

Set a large (10-inch) nonstick skillet over medium-high heat (if you don’t have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)

Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and ¼ cup of water. Process to a coarse puree. Pour into a salsa dish and cool.

Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous ½ teaspoon.

Notes

Riffs on Chipotle Salsa:

You can replace the tomatillos with roasted tomatoes (two 4-ounce plum tomatoes, toasted like the tomatillos, or half a drained 15-ounce can of fire-roasted tomatoes), but keep in mind that the tomato will tip the flavor toward sweet rather than tangy. A little cilantro, fresh thyme or parsley is always welcome, as is green or white onion – especially if it’s grilled. A splash of mescal (or the less-smoky tequila) makes a borracha (drunken) salsa that’s dynamite. Instead of pureeing the chiles, you can finely chop them and add them to the pureed (green) base; they’ll show up as a little red flecks, and the salsa will be less smoky.

Easy Chipotle Sauté:

In a very large (12-inch) skillet, sauté 1 sliced white onion with 1 to 1 ¼ pounds cubed boneless chicken breast, pork tenderloin, steak, shrimp or firm tofu until well browned. Add the salsa and stir-fry until everything is done as you like, dribble in a little water if the sauce is too thick for you. This is really good sprinkled with chopped cilantro.


© 2009 Rick Bayless
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings and includes 1/2 teaspoon of added salt.

14kcal (1%)
236mg (10%)
3g
1g
0g (1%)
0g
0g (0%)
0g
0g
0mg (0%)
1g
0g
7mg
148mg
4mcg RAE (0%)
7mg (12%)
6mg (1%)
0mg (1%)
 

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  • kararota

    05.01.14 Flag comment

    Dear @jlese1, thank you so much for the kind words, and for your sharp reading!

    All best,
    Kara Rota
    Director

  • jlese1

    05.01.14 Flag comment

    TYPO ALERT:
    Scoop the garlic and tomatillos into a blender jar or food processor, alone with the

    "Alone" should be along.

    This recipe looks awesome.

    Compliment: I really appreciate the nutritional info given with all recipes. I follow a low sodium food plan and need to know what is in what I eat.

  • glorygone

    05.05.10 Flag comment

    Awesome, but cut the chipotle peppers measurement in half, to keep the salsa from being too hot.

    Used this salsa on pulled pork lettuce tacos, and it was spectacular.

    We cut the calories by using lettuce to wrap the tacos instead of flour tortillas, and the lettuce cooled off the bite of the chipotle salsa.

    Thank you, thank you, thank you.

    Great Cinco De Mayo salsa, or for that matter, for any day!!!

 

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