Chipotle Tomatillo Green-Chili Salsa (Copycat)
User Reviews
5
Chipotle Tomatillo Green-Chili Salsa (Copycat)
Description
This salsa recipe starts by roasting most of the tomatillos and the Roma tomato until they develop a light char, enhancing their flavor with a roasted note. Raw tomatillos, jalapeño peppers, red onion, garlic, cilantro, cumin, and oregano are combined in a food processor, pulsed to a consistency that retains some chunkiness for texture and visual appeal.
The salsa’s heat comes from jalapeño peppers, with the option to seed or adjust quantity according to preferred spiciness. Citrus juices from lemon and lime are added to brighten the salsa, balancing its earthiness and heat. Seasoning with freshly ground salt and pepper finalizes the flavor profile.
This green-chili salsa pairs well with tortilla chips or as a condiment for tacos and grilled foods. It is best served chilled, as heat perception decreases when eaten cold and with other dishes. The salsa can be made ahead, stored for several days in the refrigerator, or frozen for longer storage, regaining consistency when shaken after thawing.
Ingredients
- 2 pounds tomatillos husks removed, halved
- 1 Roma tomato halved
- 1-2 jalapeno pepper stemmed, seeded if desired (see note 1
- 1/2 red onion cut into large chunks
- 2 cloves garlic
- 1/2 cup cilantro loosely packed, leaves
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup lemon juice (from 1-2 lemons)
- 1/4 cup lime juice (from 2-4 limes)
Instructions
- Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato cut-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.
- In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half jalapeño if you're not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).
- Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.
- Add lemon and lime juices, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 6 cups.
Notes
- Add jalapeños gradually to control the salsa's spiciness; it tastes hotter warm and when eaten alone.
- Pulse the salsa in a food processor to keep some texture and color contrast, avoiding over-blending.
- Roasting can also be done on a grill with coals, keeping tomatillos and tomatoes whole for best flavor.
- Make ahead and refrigerate for several days or freeze up to 3 months; remix after thawing to recombine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(1/2 cup) servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 47kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 23mg | 26% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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