Roasted Tomatillo Chipotle Salsa
My go to salsa when I want something smoky and spicy without much effort. Tomatillos and garlic roasted on the comal, blended with a chipotle in adobo. Done in 15 minutes.
1 cup
Calories: 73kcal
Ingredients
- 5 tomatillos husked and rinsed
- 2 garlic cloves unpeeled
- 1 canned chipotle chili in adobo or more to taste depending on how spicy you want it
- 1 teaspoon kosher salt ½ teaspoon if using less
Instructions
- Roast the tomatillos and garlic (with peel on) on a dry comal or skillet over medium high heat. Turn them as they char. The tomatillos should be soft and have dark spots, and the garlic should be soft inside. About 8 to 10 minutes.
- Peel the garlic. Put the tomatillos, garlic, one chipotle chile in adobo, and salt in the blender.
- Blend until smooth. Taste. If you want more heat or smokiness, add another chipotle and blend again.
- Adjust salt and serve.
Notes
- Start with one chipotle. You can always add more. Two chipotles makes it pretty spicy.
- Always roast the garlic with the peel on. It protects it from burning.
- A spoonful of the adobo sauce (not just the chile) adds even more smoky depth.
- Store in a jar in the fridge for up to a week.
- This salsa is great for chilaquiles, drizzled on tacos, or as a dip with chips and a cold chelada.
Nutrition
Serving: 1cup | Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2328mg | Potassium: 480mg | Fiber: 5g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 2mg