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    Home

    Tomatillo Chipotle Salsa

    April 25, 2018 By Patrick

    Recipe Progress:
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    I know what you're thinking...

    We just made a Salsa that combines tomatoes and chipotles, but what happens if we make a Salsa that combines tomatillos and chipotles?

    Good question!

    And here's a visual answer:

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list: tomatillos, chipotles in adobo, garlic. So good! mexicanplease.com

    It's difficult to peg how so much goodness can come from so little in this Tomatillo Chipotle Salsa, but instead of trying to figure out how it happens we are better off just eating it.  It's one of my favorite combos in all of Mexican cuisine so I hope you enjoy it!

    After tasting it, no one will believe you when you show them the minuscule ingredient list.  Maybe it's better to just let your culinary skills take the credit.

    Start by husking and rinsing four tomatillos.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    As usual, we'll roast these tomatillos in a 400F oven to tame their tartness.

    In about 10-20 minutes they'll turn army green in color and wrinkle up, this means they're roasted enough.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    I usually de-stem and de-seed the chipotles, but don't worry if you leave a few seeds behind.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    Add the tomatillos, 2 garlic cloves, and a single chipotle to a blender.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    Pulse blend and taste for heat level.  Half of you out there will think it's hot enough already, and the other half will want more heat.  If so, add the second chipotle.

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good! mexicanplease.com

    And depending on the tomatillos, you might need a couple tablespoons of water to get it to your desired consistency, but I usually leave it kinda chunky.

    The final step is to hide the ingredient list and prepare to take all the credit for this simple, unique salsa.  So good!

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list: tomatillos, chipotles in adobo, garlic. So good! mexicanplease.com

    It's a great example of the sum being greater than the parts.  Only 3 ingredients!

    Note that we are omitting the onion here and the result is more of a topper sauce; slightly more concentrated than the other Salsas in this Module.   So while I am normally a fan of drenching dishes in sauce, starting off with a more restrained portion of this Tomatillo Chipotle Salsa will serve you well because it packs a punch!

    Any time you see Salsa Verde called for in a recipe you can consider giving this Tomatillo Chipotle Salsa a chance -- it wants to be part of your expanding repertoire!

    And if you catch yourself trying to figure out how so much flavor can come from so few ingredients, it's best to just take another bite.

    Okay, the recipe box is down below.  And since this is the final recipe in the Module you'll see the Module table down below with the corresponding Quiz.  Yes, it's Quiz time!

    Simply click on 'Homemade Mexican Salsas -- Quiz!' to be taken to the Quiz.  And don't forget to bring your newfound Salsa skills!

     

    Tomatillo Chipotle Salsa

    A rich Tomatillo Chipotle Salsa that's bursting with flavor. No one will believe you when you show them the tiny ingredient list. So good!
    4.71 from 17 votes
    Print Pin
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 16kcal
    Author: Mexican Please

    Ingredients

    • 4-5 tomatillos
    • 1-2 chipotles in adobo
    • 2 garlic cloves

    Instructions

    • Husk and rinse the tomatillos, cutting out the stems. 
    • Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
    • De-stem and de-seed two chipotles in adobo.
    • Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
    • Take a taste for heat level. If you want more heat add more chipotle. 
    • If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.
    • Serve immediately and store leftovers in an airtight container in the fridge. 

    Notes

    I will sometimes add a sliver of onion to this Salsa to dilute the heat a bit, but lately I just make it fiery and concentrated, omitting the onion. 
    You can get by using canned tomatillos but you'll definitely get an upgrade if you use fresh tomatillos. 
    I rarely add salt to this salsa but you can add a pinch at the end if you want.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

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    Homemade Mexican Salsas -- Quiz!

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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