Chipotle Tomatillo Salsa Recipes

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CHIPOTLE TOMATILLO GREEN-CHILI SALSA (COPYCAT)



Chipotle Tomatillo Green-Chili Salsa (Copycat) image

An easy, spot-on copycat recipe for Chipotle's Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde.

Provided by Meggan Hill

Categories     Appetizer

Time 30m

Number Of Ingredients 11

2 pounds tomatillos (husks removed, halved)
1 roma tomato (halved)
1-2 jalapeño peppers (stemmed, seeded if desired (see note 1))
1/2 red onion (cut into large chunks)
2 cloves garlic
1/2 cup cilantro leaves (loosely packed)
1 teaspoon ground cumin (ground)
1/2 teaspoon oregano (dried)
Salt and freshly ground black pepper
1/4 cup fresh lemon juice ((from 1-2 lemons))
1/4 cup fresh lime juice ((from 2-4 limes))

Steps:

  • Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato cut-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.
  • In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half jalapeño if you're not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).
  • Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.
  • Add lemon and lime juices, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 2 cups.

Nutrition Facts : Calories 47 kcal, ServingSize 0.25 cup, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 5 g

SALSA DE TOMATILLO CON CHIPOTLE



Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories     Salsa     Mexico     Tomatillo     Chile Pepper     Condiment/Spread     Vegetarian     Vegan

Number Of Ingredients 6

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

  • Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
  • Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

CHIPOTLE TOMATILLO SALSA



Chipotle Tomatillo Salsa image

Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.

Provided by Sharon123

Categories     Sauces

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 9

1 small sweet onion, chopped
2 garlic cloves, peeled
2 dried chipotle chiles
1/2 bunch fresh cilantro, leaves and stems
1/2 cup water
2 teaspoons coarse salt (to taste)
1/2-1 teaspoon sugar (to taste)
1/2 lb tomatillo, husked, washed, and roasted
1 lime, juice of

Steps:

  • To roast tomatillos:.
  • Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
  • Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
  • Transfer to a blender. Add the remaining ingredients and puree until smooth.
  • Store in a container in the fridge 2-3 days.

Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5

CHIPOTLE-TOMATILLO SALSA



Chipotle-Tomatillo Salsa image

This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!

Provided by Robyns Cookin

Categories     Sauces

Time 10m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 6

1 (28 ounce) can tomatillos, drained
1 (15 ounce) can diced tomatoes, drained
1 medium onion, coarsely chopped (my fave is red but any will do)
2 large garlic cloves, crushed
2 canned chipotle peppers with some of the adobo sauce
2 chile tepins, crushed between your fingers (make sure to wash hands immediately after crushing)

Steps:

  • Add all ingredients to the work bowl of a food processor.
  • Pulse a few times until well mixed.

TOMATILLO AND CHIPOTLE SALSA



Tomatillo and Chipotle Salsa image

Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 1 1⁄2 cups

Number Of Ingredients 5

6 tomatillos, husked, rinsed, and quartered
3 garlic cloves (do not peel)
4 canned chipotle chiles in adobo sauce, coarsely chopped
1/4 teaspoon sugar
Coarse salt

Steps:

  • Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
  • Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.

CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA



Chipotle, Tomatillo and Pineapple Salsa image

Provided by Molly O'Neill

Categories     easy, condiments

Time 1h

Yield 2 1/4 cups

Number Of Ingredients 5

2 to 4 canned Chipotle chilies in adobo sauce plus 1 tablespoon of the sauce
10 tomatillos, skin removed, washed and chopped
1 medium yellow onion, chopped
1/2 cup finely chopped dried pineapple
1/4 teaspoon salt

Steps:

  • Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams

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