Tomatillo Chipotle Salsa

This is one of the best table salsas that I have had. I have also played with the recipe a bit. If you want the salsa to have a little more HEAT, then add 3 Jalapeños to the ingredient list. Roast the peppers with everything else in the recipe

Tomatillo Chipotle Salsa
Tomatillo Chipotle Salsa

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    about 12 tomatillos, husked washed and dried

  • 2

    roma tomatoes, (8 ounces)

  • 1/2

    white onion, peeled but with root end intact

  • 3

    jalapeños ****optional, if you want more spicy heat in your salsa

  • 6

    cloves garlic, unpeeled

  • 1/4

    cup chipotles in adobo

  • 2

    tsp salt

  • 1/2

    bunch cilantro, roughly chopped

Directions

Preheat oven to 350 1. Roast the tomatillos, tomatoes, onion and garlic, for roughly 15-20 minutes, until roasted (roast the onion cut side down, roast the garlic in the skins). Check the garlic at 10-15 minutes, once the garlic is soft, remove from the oven 2. Once all items are roasted, cut the onion in several pieces. ***Cut the stems off of the jalapeños,if using, slice in half and remove the ribs and seeds. Peel the garlic. In a food processor or blender, place the roasted tomatillos, tomatoes, onion, ***jalapenos, garlic, salt and chipotles in adobo. Cover and let the vegetables steam for 5 minutes, to bring out the juices. 3. Pulse to make a fairly smooth salsa with a little bit of texture. Add the cilantro and pulse a couple of more times to combine. Pour salsa into a serving bowl. 4. For a thinner salsa, stir in water, up to 1 cup, a little at a time. Taste and adjust the seasoning as desired.

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