Chipotle Salsa with Pan-Roasted Tomatillos

posted in: Appetizers & Snacks, Tex-Mex        date:

Chipotle Salsa with Pan-Roasted Tomatillos

There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. I couldn’t keep this recipe from you anymore because it’s pretty much the best salsa I’ve ever had. I’ve never made anything from Elly’s blog that I didn’t love, though, so it was no surprise to me how quickly this one became our favorite.

This recipe, with a whopping three ingredients, is about as simple as salsa gets. The great thing about a recipe with so few ingredients is that it allows the flavors of each ingredient to really shine. Tart tomatillos are the perfect choice for this salsa, but you can replace them with tomatoes for a sweeter flavor. The chipotles add so much smokiness, which is my favorite part of this salsa. It’s got some kick to it, so reduce the amount of chipotles if you don’t like things too spicy. Since the garlic is pan-roasted, it has a more mellow flavor than raw garlic. It blends in well without being overpowering. We like to serve this with homemade tortilla chips, and it never fails that we end up eating most of it while we’re cooking the rest of our meal. This salsa is just that good. To make the tortilla chips, brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 minutes. Also, we frequently double this recipe with no problems. If you’re making it for a crowd, I’d recommend doubling it because it disappears quickly!

Chipotle Salsa with Pan-Roasted Tomatillos

  • YIELD: about 1¼ cups
  • 4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces)

  • 3 cloves garlic, peeled

  • 2 chipotles in adobo (more or less depending on the level of heat you want)

  • 1

    Place a large, nonstick skillet over medium-high heat. Lay the tomatillos, cut side down, into the skillet. Add the garlic and cook for about 4 minutes, or until tomatillos are browned. Flip and continue cooking until the other side is browned. Make sure the tomatillos are soft before removing them from the skillet.

  • 2

    Place the tomatillos, garlic and chipotles into the bowl of a food processor. Add about ¼ cup of water and salt to taste. Pulse until the salsa is smooth, adding more water to reach desired consistency.

COMMENTS: ( 10 )
  • It looks great, as do your tortilla chips! Now it’s 8am and I want chips and salsa. This salsa is also really great paired with the red chile chicken with rice and beans. So good.

  • OMG YAY I was finally able to comment on a post of yours! lol

    • Courtney


  • I just planted a tomatillo plant in our garden, but I’ve never made anything with them before. I will have to save this for when it starts producing!

  • I am so making this. And I have never tried making my own homemade tortilla chips, either, but it seems very straightforward. I really want a margarita now. 🙂

  • This looks beautiful and so perfect for spring! I love all the fresh flavors. Yum!

  • Kim (Feed Me, Seymour)

    I love anything with chipotles in it!!! The more the better, if you ask me. But this recipe looks to die for. I am growing tomatillas right now and really cant’ wait for them to be ready so I can make this!

  • Chipotles AND tomatillos in one place? Perfection!

  • My mouth waters with just the look of that salsa. Chipotles in adobo are one of my favorite things to have in the house. I will definitely make this soon. Thanks for the post.

  • this looks delicious and simple to prepare! thanks for sharing 🙂