Chipotle Tomatillo Salsa
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.
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
Mealdinner, lunch, snack
Taste and Texturesmoky, tart
Type of DishCondiments, dip/spread, salsa
- 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
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.
1997 Mary Sue Milliken and Susan Feniger