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5 from 1 vote

Roasted Tomatillo-Chipotle Salsa

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.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer, Salsas
Cuisine: Mexican
Servings: 2 cups
Calories: 62kcal


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


  • 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.


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.


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