Chipotle Tomatillo Green Chili Salsa Copycat Recipes
CHIPOTLE TOMATILLO GREEN-CHILI SALSA (COPYCAT)
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
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
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- Carefully peel off the husks and rinse the tomatillos to remove the sticky residue from their skins. Cut them in half and place them cut side down on a large, foil-lined cookie sheet.
- Split the tomato and two of the fresh jalapeños in half and place them cut side down on the cookie sheet.
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