Recipe by Robyn's Cookin'
This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!
Top Review by karen in tbay
Nice change from my normal tomatillo salsa recipes.....I like the chipotle added!! I do have tepin pepper plants growing but no peppers yet so I used some very small other hot pepper that I picked in the dark by feel the other night to beat the frost and unfortunately cannot find a label in the garden!! I also used some of own canned whole tomatillos from a few years back and so I am guessing at amount. Found it to be a bit on runny side so with half of the pureed mixture I added some cilantro and some fresh tomatillos. Still a very tasty salsa!
- 1 (28 ounce) can tomatillos, drained
- 1 (15 ounce) can diced tomatoes, drained
- 1 medium onion, coarsely chopped (my fave is red but any will do)
- 2 large garlic cloves, crushed
- 2 canned chipotle peppers with some of the adobo sauce
- 2 chile tepins, crushed between your fingers (make sure to wash hands immediately after crushing)