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!
Servings: 4 servings
- 4 tomatillos
- 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.
Serve immediately and store leftovers in an airtight container in the fridge.
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.