Chipotle Tomatillo Salsa

Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. To roast tomatillos:.
  2. 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.
  3. Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
  4. Transfer to a blender. Add the remaining ingredients and puree until smooth.
  5. Store in a container in the fridge 2-3 days.
Most Helpful

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.

Kris10 Marie December 10, 2009

I loved this salsa, I couldn't fine fresh tomatillos in my grocery store so I used canned roasted that I found at an ethnic grocery store, I doubled the recipe, made this yesterday to blend the flavors and could not keep my spoon out of the bowl, what a great salsa thank you for sharing Sharon, made for ZWT 5

Kittencal@recipezazz May 16, 2009

Outstanding salsa! I substituted chipotles in adobo sauce, and this turned out delicious! Bonus - it was super quick to throw together. I will be making this one often, thanks so much!

Carianne June 24, 2007