Roasted Tomatillo-Chipotle Salsa

This simple recipe is similar to Rick Bayless’ “Mexican Kitchen”. It only needs three basic ingredients. Serve with tortilla chips as an appetizer or spoon this smoky, citrusy salsa over your favorite tacos al pastor or quesadillas.

This salsa is addictive! I had to stop my hubby from eating it all before the Cinco de Mayo photo shoot. It’s an easy recipe and I plan on making it often. Salsa keeps for several days in the refrigerator and tastes even better after a couple of days. At this point all the different flavors fuse together, creating one well orchestrated masterpiece.

Roasted Tomatillo-Chipotle Salsa

Servings: 2 cups

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

This easy salsa only needs three basic ingredients. Serve it with tortilla chips as an appetizer or spoon this smoky, citrusy salsa over your favorite tacos al pastor or quesadillas.

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Ingredients

• 6 tomatillos, husked and rinsed
• 4 chipotles in adobo sauce
• 4 large garlic cloves
• ¼ teaspoon salt

Instructions

• Heat the broiler. Place tomatillos and garlic in a bake safe dish and broil for about 8 minutes, turning once, or until tomatillos are blackened in spots and softened. Let cool.
• Scrape the tomatillos and any accumulated juices into a blender; add the chiles, roasted garlic (skins removed), and salt. Blend until smooth and creamy.

Notes

Salsa keeps for several days in the refrigerator and tastes even better after a couple of days. At this point all the different flavors fuse together, creating one well orchestrated masterpiece.

Nutrition

Calories: 62kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 673mg, Potassium: 297mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1616IU, Vitamin C: 14mg, Calcium: 18mg, Iron: 1mg

Course: Appetizer, Salsas

Cuisine: Mexican

Keyword: homemade chipotle salsa, homemade Mexican salsa, salsa with green tomatoes

Author: Yvette Marquez

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Written by Yvette / Photos by Jeanine