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.
- 1 small sweet onion, chopped
- 2 garlic cloves, peeled
- 2 dried chipotle chiles
- 1 bunch fresh cilantro, leaves and stems
- 118.29 ml water
- 9.85 ml coarse salt (to taste)
- 2.46-4.92 ml sugar (to taste)
- 226.79 g tomatillo, husked, washed, and roasted
- 1 lime, juice of
- 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.
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.
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
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!