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Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes about 1 ¼ cups
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)