Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomatillo-chipotle-salsa-in-white-bowl-and-tortilla-chips

Tomatillo-Chipotle Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Juyali (ju-ja-lee)
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Sauces
  • Method: Cooking
  • Cuisine: Mexican

Description

A rustic Tomatillo-Chipotle Salsa that is bursting with flavor. Smoky, spicy, tangy, and simply delicious!

Homemade Tomatillo-chipotle salsa is a perfect condiment for so many dishes like tacos, eggs, fajitas, and of course to dip your favorite chips.  Yum!


Ingredients

Scale
  • 1 1/4 pounds of fresh Tomatillos - About 6 to 7 of them
  • 3 Chipotles in Adobo sauce
  • 3 Garlic cloves
  • 1/2 Onion - red works excellent for this recipe for great flavor and color, but any kind will do
  • 1/2 cup of fresh Cilantro leaves (no stems)
  • 1/4 cup of Water
  • 1 tablespoon of Vegetable Oil for coating the pan (optional)
  • 1 teaspoon of Salt
  • 1/4 teaspoon Black pepper

Instructions

     Char the veggies

  1. Remove the husk from the tomatillos, rinse well, and cut them in halves. Divide the half onion into two pieces without removing the skin.
  2. Add the tomatillos, unpeeled onion, garlic, and sear on a hot skillet for 2-3 minutes per side until you see that beautiful charred look. This process intensifies the flavors and caramelizes them. Do not crowd the pan with the tomatillos; leave room in between and char them in batches if necessary.
    Depending on your skillet, you may need to coat the pan with some vegetable oil. A cast-iron skillet works great, and no greasing is necessary.

    Blend the Charred  Ingredients and Finish the Salsa

  3. Remove the onion and garlic skin and add them to a blender or food processor along with the tomatillos, cilantro, chipotle peppers, water, salt, and pepper.
  4. Pulse for a chunky and thick salsa which is how I did mine, but you can blend it longer for a smoother texture.  

Enjoy this delicious and simple-to-make Tomatillo-Chipotle Salsa. Disfruten!


Notes

  1.     Cooking tip - You can char the veggies in an oven-safe dish under the broiler for 8 to 10 minutes. Turn once or until the tomatillos are blackened in spots and softened. Allow them to cool.
  2.     Substitution - You may use canned tomatillos straight out of the can into the blender. I recommend still charring the onion and garlic.
  3.      Storage:
    - Perfect for make-ahead!  Tomatillo salsa is best stored in an airtight glass container (like a mason jar) in the refrigerator for up to 5 days.
    - Freeze cooled tomatillo-chipotle salsa in an airtight, freezer-safe container for up to 2 months. Thaw in the refrigerator. You may notice some extra liquid after it is thawed, so give it a stir and enjoy it again!