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
- Remove the husk from the tomatillos, rinse well, and cut them in halves. Divide the half onion into two pieces without removing the skin.
- 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
- 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.
- 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
- 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.
- Substitution - You may use canned tomatillos straight out of the can into the blender. I recommend still charring the onion and garlic.
- 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!
