Tomatillo & Chipotle Salsa
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
54 kcal
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Course
Condiments
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Cuisine
Mexican
Tomatillo & Chipotle Salsa
Description
Starting with husked and cleaned tomatillos, along with a tomato, quarter of a white onion, and peeled garlic cloves, the veggies are roasted on a preheated cast-iron skillet lined with foil. The roasting provides caramelized edges and softened textures without steaming, preserving the flavor concentration. Vegetables are removed from heat as they finish to avoid overcooking.
The roasted ingredients, chipotles in adobo sauce, kosher salt, and chicken bouillon powder are then combined in a blender. Letting the vegetables steam slightly in the closed blender before pulsing ensures the juices are released, resulting in a salsa with balanced acidity and smokiness while keeping some texture. Fresh chopped cilantro is pulsed in last to add herbal notes.
This salsa offers a smoky, tangy condiment suitable for tacos, grilled meats, or as a dipping sauce. The roasted component sets it apart by adding depth and complexity.
Testing doneness with a fork for tender but still firm vegetables prevents overly mushy salsa and helps maintain desirable texture.
Ingredients
- 6 tomatillos husked & rinsed from any sticky residue
- 1 tomato medium red
- ¼ white onion peeled but with root end intact
- 3 garlic with peel still on, cloves
- 1 teaspoon kosher salt or more to taste
- 3 Tablespoons chipotles in adobo
- ½ teaspoon chicken bouillon powder
- ¼ bunch cilantro roughly chopped
Instructions
Roast:
- Line a large cast-iron skillet or heavy griddle with aluminum foil and press against the bottom and sides to form a smooth layer set. Set over high heat and allow it to heat up for a few minutes.
- Add the tomatillos, tomato, onion and garlic to the preheated skillet in a single layer. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast. If doubling the recipe, cook the vegetables in batches.
- Roast until it begins to soften and has a few black spots, turning it several times. Remove from heat any veggies that finish roasting first and set aside to wait for the rest (see note #1)
Blend:
- When the veggies are roasted, slightly chop them into several pieces, peel the garlic and place in a blender along with the chipotles (plus any juices), and salt. Cover and let the vegetables steam for 5 minutes, to bring out the juices. Pulse to make a fairly smooth salsa with a little bit of texture.
- Add the cilantro and pulse a couple more times to combine. Pour the salsa into a serving bowl. For a thinner salsa, stir in water, up to ¼ cup, a little at a time. Taste and adjust the seasoning as desired.
Notes
- Use a fork to check vegetables are tender with some firmness and caramelization before removing from heat.
- Cooking in batches prevents steaming and ensures proper roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 54kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 786mg | 33% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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