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?
And here’s a visual answer:
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.
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.
I usually de-stem and de-seed the chipotles, but don’t worry if you leave a few seeds behind.
Add the tomatillos, 2 garlic cloves, and a single chipotle to a blender.
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.
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!
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
- 4-5 tomatillos
- 1-2 chipotles in adobo
- 2 garlic cloves
- 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.