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
- 4-5 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.
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.