Recipe by Sharon123
Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.
Top Review by Kris10 Marie
I thought it was great to put the two together! I usually make tomatillos with jalapenos or Chipotle with red tomatoes. So this was a twist and it was great. I left out the sugar and only placed a few pieces of onion-came out great for a side salsa for our mexican tacos. Thanks again for another great recipe.
- 1 small sweet onion, chopped
- 2 garlic cloves, peeled
- 2 dried chipotle chiles
- 1⁄2 bunch fresh cilantro, leaves and stems
- 1⁄2 cup water
- 2 teaspoons coarse salt (to taste)
- 1⁄2-1 teaspoon sugar (to taste)
- 1⁄2 lb tomatillo, husked, washed, and roasted
- 1 lime, juice of
Directions See How It's Made
- To roast tomatillos:.
- Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
- Combine 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 fridge 2-3 days.