By Sharon123 on May 14, 2007
"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."
Serving Size: 1 (495 g)
Servings Per Recipe: 1
"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!"