smokey chipotle tomatillo salsa

Smokey Chipotle Tomatillo Salsa

Roasted tomatillos and smokey chipotle collide in this easy versatile fresh salsa. Perfect with chips, on a taco, or over your favorite grilled meat.

Best Chipotle Salsa Recipe

A few years ago, I started making my own salsa and have never looked back. I cannot understand how I held off for as long as I did. Store-bought salsa simply cannot compare to what can be created in your kitchen with a few ingredients. This Smokey Chipotle Tomatillo Salsa is packed with flavor and is so easy to whip up that it is almost laughable.

The key to this salsa is roasting. Not just the tomatillos, but the green onion and the garlic. This pairs wonderfully with the chipotle in adobo chilies. You do get some heat, but it is totally enjoyable with the smokey flavor imparted by roasting. If you have your grill already fired up, you could certainly do all this charring there as well.

Speaking of chilies, two is the perfect level of heat for me. I could even kick it up to three if I wanted some real oomph, but if you do not care for heat, consider just one chili, or even a finely diced chili instead of adding them into the blender whole.

dry roasting tomatillos and garlic
Dry roast tomatillos face down in the pan. Be sure to flip your garlic so that you get a char on both sides of the clove.

You’ll note that the recipe calls for fire-roasted canned tomatoes. Would I prefer fresh tomatoes? Sure I would, but unless we are in peak tomato season, fresh tomatoes are way too unpredictable. You can easily swap out the canned for fresh when the season dictates, but I wouldn’t touch an out-of-season tomato with a ten-foot pole.

smokey chipotle tomatillo salsa
Finished salsa works beautifully with chips, plantains, on a taco or bowl, or even spooned over grilled meat. Smokey, spicy, and a little sweet.

This salsa is great with chips (corn or cassava depending on your dietary choices), fried green plantains, on a taco, or over your favorite grilled meats (try it over Adobo Spice Rubbed Skirt Steak). It goes great with eggs the next day for breakfast too. Honestly, I haven’t found too much that doesn’t work nicely with this Smokey Chipotle Tomatillo Salsa.

Low Carb Mexican Recipes to enjoy this salsa on:

Smokey Chipotle Tomatillo Salsa
Yield: 2 cups

Smokey Chipotle Tomatillo Salsa

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Roasted tomatillos and smokey chipotle collide in this easy versatile fresh salsa. Perfect with chips, on a taco, or over your favorite grilled meat.

Ingredients

  • 3 cloves garlic
  • 4 tomatillos, medium, halved
  • 2 green onions, trimmed, white and light green part only
  • 1/3 cup fire-roasted tomatoes
  • 2 chipotle peppers in adobo
  • 1/2 tsp salt
  • 2 tbsp cilantro, fresh

Instructions

  1. In a medium heavy teflon-coated skillet, dry roast garlic (with skin on), tomatillos ( internal side facing down), and green onions for about 3-5 minutes until blackened and soft. Flip the garlic cloves at least once.
  2. Remove from heat. Place tomatillos and green onions into a blender. Remove skin from garlic and add to the blender too. Add tomatoes, whole chipotle peppers, salt, and cilantro. Blend until desired texture is achieved; I prefer smooth over chunky.
  3. Taste and adjust salt as needed. If the salsa is too thick, add a little water. Salsa will thicken up while sitting out or in the refrigerator so no need to go overboard. Serve immediately or refrigerate until ready to use. Store in an air-tight container for 3-4 days.

Notes

Whole30, Paleo, & Keto Eaters -- check the back of your chipotle in adobo; not all brands will be compliant. I have found some with added sugar, so watch out!

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.

Leave a Comment

Your email address will not be published. Required fields are marked *

*