Create a Delicious Tomatillo-Chipotle Salsa with Ease
Looking for a tasty salsa recipe that's perfect for any occasion? Look no further than this easy-to-make tomatillo-chipotle salsa. A classic Mexican dish, it combines the bold flavors of roasted, tangy, savory tomatillo and rich, smoky, earthy chipotle pepper to create the perfect combination of flavors.
Tomatillo-Chipotle Salsa is a perfect complement for many dishes like tacos, tostadas, and nachos, or to dip your favorite chips. The two main ingredients for this salsa recipe are naturally tomatillos and chipotle peppers. With its acidic and slightly sweet taste, the tomatillo blends perfectly with the spiciness and smokiness of the chipotle peppers in adobo.
Ingredients in Tomatillo-Chipotle Salsa
How to Make This Recipe
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Tomatillo-Chipotle Salsa is a perfect complement for many dishes like tacos, tostadas, and nachos, or to dip your favorite chips. The two main ingredients for this salsa recipe are naturally tomatillos and chipotle peppers. With its acidic and slightly sweet taste, the tomatillo blends perfectly with the spiciness and smokiness of the chipotle peppers in adobo.
Ingredients in Tomatillo-Chipotle Salsa
3 Ingredients + salt
- Chipotle peppers in Adobo Sauce - Chipotle Peppers in Adobo sauce are jalapeño chiles that have been dried, smoked, and then packed in a flavorful sauce made of tangy tomatoes and spices.
- Tomatillos - Once their husks are removed, the tomatillos underneath may feel a bit sticky. That's okay and normal. Just rinse them clean under cool running water and pat them dry.
- Garlic - Roast or not to roast garlic? Roast if you want a milder taste from the garlic, but if you love garlic don't roast...up to you.
- Salt - Salt to taste
How to Make This Recipe
- Remove paper husk from tomatillos, and rinse thoroughly. Under the husk is a sticky residue which you can rinse off with cold water
- Roast tomatillos* and unpeeled garlic at 400° F for 15 - 20 minutes on a baking sheet*.
- Remove seeds from chipotle peppers by slicing the pepper open and using a small spoon to remove seeds.
- Add deseeded chipotle peppers, roasted tomatillos, roasted garlic cloves, and salt to a blender or food processor and blend.
- If you want salsa thinner, add water a tablespoon at a time for the desired thickness. Salt to taste. Enjoy!
*Tips & Tricks
*Tomatillos can be grilled, boiled, broiled, or stove-top roasted instead of oven-roasted for this recipe.
*Spray the baking sheet or foil with cooking spray to prevent tomatillos from sticking to the pan or foil.
Optional: Place salsa in a skillet bring it to a light simmer and cook the salsa for 8 to 10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated.
Storage
Store in an airtight container for up to 3-5 days in the refrigerator.
Frequently Asked Questions
- Can I add cilantro or onions to this recipe? Yes, you can. I add a small amount so as not to overpower the main ingredients of tomatillo and chipotle.
- Acidity? Acidity can be cut down by adding a 1/2 tsp of sugar to the salsa.
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