Tomatillo & Chipotle Salsa
This Tomatillo & Chipotle Salsa is deliciously smoky made with roasted tomatoes, onions, garlic, and peppers. It's perfect for dipping tortilla chips or as a topping for tacos, grilled meats, and various other dishes.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tomatillos (husked & rinsed from any sticky residue)
- 1 medium red tomato
- ¼ white onion (peeled but with root end intact)
- 3 garlic cloves (with peel still on)
- 1 teaspoon kosher salt or more to taste
- 3 Tablespoons chipotles in adobo
- ½ teaspoon chicken bullion powder
- ¼ bunch cilantro (roughly chopped)
Instructions
- 1
Roast:
- 2
Line a large cast-iron skillet or heavy griddle with aluminum foil and press against the bottom and sides to form a smooth layer set. Set over high heat and allow it to heat up for a few minutes.
- 3
Add the tomatillos, tomato, onion and garlic to the preheated skillet in a single layer. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast. If doubling the recipe, cook the vegetables in batches.
- 4
Roast until it begins to soften and has a few black spots, turning it several times. Remove from heat any veggies that finish roasting first and set aside to wait for the rest (see note #1)
- 5
Blend:
- 6
When the veggies are roasted, slightly chop them into several pieces, peel the garlic and place in a blender along with the chipotles (plus any juices), and salt. Cover and let the vegetables steam for 5 minutes, to bring out the juices. Pulse to make a fairly smooth salsa with a little bit of texture.
- 7
Add the cilantro and pulse a couple more times to combine. Pour the salsa into a serving bowl. For a thinner salsa, stir in water, up to ¼ cup, a little at a time. Taste and adjust the seasoning as desired.