Recipes

Chipotle Salsa with Pan-Roasted Tomatillos

Yummy salsa!
Yummy salsa!

So I have a bit of an addiction to Rick Bayless’s Frontera brand Chipotle salsa. As in, I can eat half a jar of the stuff in one sitting (and usually do). Its sooo good! Unfortunately, its also expensive, so I went on a search to find a similar salsa that was just as good. As luck would have it, I found a recipe that tastes almost exactly the same and is actually from Rick Bayless’s cookbook! This salsa is simple to make but also quite spicy, so if you’re not a spicy-food fan then this may not be the salsa for you =p

Ingredients:

    The onions and tomatoes are optional. I used half of 1 tomato and about 1/2 cup of onion.
    The onions and tomatoes are optional. I used half of 1 tomato and about 1/2 cup of onion.
  • 3 garlic cloves, peeled (or more if you’re a garlic fiend like me)
  • 4 medium (about 8 ounces total) tomatillos
  • 2 canned chipotle chiles en adobo
  • Salt
  • You can also add other ingredients but they are optional: tomatoes, onions, cilantro

Directions:

  • Husk tomatillos and cut in half. Place cut side down in nonstick pan on medium high along with peeled garlic cloves.
  • Let cook 3-4 mins until brown (I had to leave mine much longer to brown). Once they are brown, flip and let the other side brown
  • Let everything brown!
    Let everything brown!
  • Once tomatillos and garlic are browned, add them to a blender along with your chipotle chilies (2 for really spicy salsa, but you can just use one if you want it less spicy)
  • Blend until desired consistency is reached. I like my salsa really well blended
  • Add 1/2 tsp salt (or to taste). I also ended up adding 1/2 tsp sugar since mine was a little more tart than I would like.

Enjoy with some tortilla chips!

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4 Comments

  1. That looks pretty good! I don’t like spicy… but I like the tomatillo salsa you can get at Chipotle. Wonder if I can do something similar, but without the really spicy stuff.

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