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.

Course Salsas & Dips

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 54kcal

Author Ana Frias

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.

Nutrition