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Chipotle Tomatillo Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

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.

Cooking Methodroasting

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Dietary Considerationegg-free, gluten-free, halal, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Mealdinner, lunch, snack

Taste and Texturesmoky, tart

Type of DishCondiments, dip/spread, salsa

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

Instructions

  1. 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.

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