This Tomatillo & Chipotle Salsa is deliciously smoky made with roasted tomatoes, onions, garlic, and chipotle peppers. It’s perfect for dipping tortilla chips or as a topping for tacos, grilled meats, and various other dishes.
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Smoky salsa
I love a good roasted salsa, who doesn’t? The roasting process intensifies the ingredients’ natural flavors, adding a smoky depth to the salsa. It’s so good it goes with almost everything! I would not add it to a soup but it’s fair game on anything else.
During the summer I like to roast the vegetables on a skillet vs using the oven (I don’t want to heat up our condo). If using the skillet method, line it with foil as a convenient and efficient method that results in perfectly cooked, flavorful veggies. This technique is particularly useful when you need a quick roasting process and easy cleanup.
This salsa is so good you can eat it with anything! I always have some sort of homemade salsa in my fridge in case I get the munchies and eat it with chips. In the morning I love to top my Migas with or tacos for lunch or dinner. Right now I’m into these for the summer Baja Fish Tacos or these Healthy Veggie Tacos.
🩷 xoxo, Ana
Ingredients
Even though this salsa uses tomatillos, don’t confuse it with my Salsa Verde. This one has a delicious smoky taste that comes from charring the veggies and using chipotle peppers in adobo.
- Fresh tomatillos (peeled & rinsed from any sticky residue)
- I also use a red tomato to make the salsa less tart
- White onion
- Fresh garlic cloves with peel still on
- Canned chipotle peppers in adobo
- Kosher salt or more to taste
- Chicken bullion powder
- And fresh cilantro
*** Full ingredients & instructions are in the recipe card below.
Let’s Make Tomatillo Chipotle Salsa!
- 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.
- 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.
- 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)
- When the veggies are roasted, slightly chop the unpeeled tomatoes into several pieces, peel the garlic and place in a blender along with the chipotles (plus any adobo sauce), 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.3 Tablespoons chipotles in adobo, 1 teaspoon kosher salt or more to taste.
- 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.
TOP TIP: I like to steam the salsa veggies in the blender while they cool off. Don’t skip this part!
Helpful Tips and Notes
- Roast Evenly: Cut the vegetables into similar sizes to ensure they roast evenly. Lay them out in a single layer on a baking sheet.
- If roasting in oven: Roast at 400-450°F (200-230°C) to achieve a nice char without overcooking the vegetables.
- Rotate as Needed: Turn the vegetables halfway through the roasting process to get an even char on all sides.
How to Store
- Choose the right container: Use clean, airtight glass containers such as mason jars. Make sure they are free from any residue or odors from previous use.
- Seal tightly: Ensure the lid is tightly sealed to prevent air from entering, which can cause the salsa to spoil faster.
- Cool Before Storing: Allow the salsa to cool to room temperature before placing it in the refrigerator. This prevents condensation, which can affect the texture and flavor.
- For the best flavor and texture, consume your it within 4 days of making it.
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print recipe
Tomatillo & Chipotle Salsa
Equipment
- Medium skillet
- Blender or food processor
Ingredients
- 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
Roast:
- 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.
- 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.
- 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)
Blend:
- 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.3 Tablespoons chipotles in adobo, 1 teaspoon kosher salt or more to taste
- 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.¼ bunch cilantro
Notes
- To check if the tomatoes are done, use a fork to pierce a piece. They should be tender but still slightly firm, with a caramelized exterior. The onions should be soft and begin to get translucent.
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I had a feeling that this could be a winner, and so I just made a double batch. Tried to wait until it chilled down to taste, but couldn’t. I’m loving it, and my wife found the bowl on the counter and has made off with it. Not sure if there is enough heat for me- perhaps after I finish off this batch, I will make up mind. This is just wonderful.
Oh yum! This salsa looks absolutely fantastic. Love that smoky flavor. Definitely the perfect use for tomatillos.
Thank you, Tara!!!
Totally in love with the flavor of the salsa. Thanks for sharing.
Thank you, Kushi!!!
This salsa was so easy to make and was super flavorful!! We used it as a topping for tacos and it tasted great!
Thank you, Anjali!!!
One of the best homemade salsas I’ve tried! LOVED the flavor!
Utterly delicious! I had it on tacos and it was so good. Thank you!
Thank you, Harriet!!! happy you liked it.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xoxo, Ana