Tomatillo Green Chili Salsa Chipotle Recipe
Chipotle Tomatillo Green-Chili Salsa is a delicious and easy way to add flavor to your favorite Mexican recipes and an excellent pantry staple. This smoky, slightly spicy salsa has fresh cilantro and citrus notes that will elevate any meal.This quick and easy homemade salsa comes together in just a few minutes and is the perfect condiment for all your Mexican food favorites! It is the perfect balance of spice, acidity, and sweetness.
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Servings: 1 cup
Calories: 100kcal
Equipment
- 1 Blender
Ingredients
- 2 pcs Roma tomato
- 6 pcs fresh jalapeños
- 4 lbs tomatillos
- 8 large garlic cloves
- 4 tbsp lemon juice
- 3 tsp kosher salt
- 2 tsp oregano (dried)
- 1 ½ pc red onion
- 1 cup fresh cilantro
- 4 tbsp lime juice
- 4 tsp ground cumin
- 1 tsp black pepper
Instructions
- Begin by removing the husks of tomatillos and rinsing them to clear any stickiness from their skins. Cut them in half lengthwise. Place them cut side down on a large cookie sheet lined with foil.
- Slice the tomato and two jalapeños in half vertically. Then lay them cut-side down on the same cookie sheet.
- Put the sheet in the oven and cook the veggies for 15-25 minutes at 450F. Let them cool for a few minutes after you remove them from the oven.
- Once the veggies are cooled, add them and their juices from the baking tray into a food processor. Then mix in the onion, garlic, cilantro, citrus juices, and spices. Blend until everything is combined.
- Slowly add jalapeño with the seeds and membranes to your salsa if you want it to be spicier. Use as much or as little of the fresh pepper to get your desired amount of spice.
- Season the salsa to your liking by adding more or less lemon, lime juice, and spices until it tastes perfect for you.
- It’s time to serve! Serve the tomatillo green salsa immediately with chips or over your favorite Mexican dishes.
Notes
- Use a food processor to make the salsa. It will help you save time and make sure the ingredients are evenly distributed.
- The salsa will taste milder when it is cold. Or if served with other dishes. Generally, when adding spices to a dish, it is best to add more than what you think tastes good. This way, the spices have time to meld and enhance the flavors of the food.
- If you want a less spicy salsa, remove the seeds and membranes from the jalapeños.
- To make a chunkier salsa, don’t blend the ingredients together, but rather mix them by hand.
- This salsa is best when made with fresh ingredients, but you can also substitute canned diced tomatoes and jarred jalapeños if necessary.
- This salsa will keep in the fridge for up to a week, so feel free to make a big batch and enjoy it all week long!