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.
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
Tip: bring salsa to a light simmer and cook the salsa for 8 to 10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated.
Store leftover salsa in an airtight container like a sealed mason jar in the fridge for up to a week.
Freeze cooled roasted tomatillo salsa with chipotles in an airtight, freezer-safe container or plastic bag for up to 3 months.
Reheat by allowing frozen salsa to thaw in the fridge or at room temperature. This roasted tomatillo-chipotle salsa is delicious chilled or at room temperature!