Smoky Chipotle Salsa With Tomatillos Recipes

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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.

TOMATILLO-CHIPOTLE SALSA



Tomatillo-Chipotle Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Onion     Side     Fourth of July     Low Fat     Vegetarian     Quick & Easy     Low Cal     Cinco de Mayo     Graduation     Backyard BBQ     Low Cholesterol     Vegan     Tomatillo     Party     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 cups

Number Of Ingredients 7

1 pound tomatillos (about 10 medium), husked, rinsed
1 small onion, sliced into 1/4"-thick rounds
4 garlic cloves, unpeeled
3 canned chipotles in adobo, minced
1/4 cup chopped fresh cilantro
Kosher salt
Ingredient info: Look for tomatillos, the green, tomato-like fruit with a papery husk, and canned chipotles in adobo at better supermarkets and at Latin markets.

Steps:

  • Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

SMOKY CHIPOTLE SALSA



Smoky Chipotle Salsa image

Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 5

3 garlic cloves, peeled
4 medium tomatillos (about 1/2 pound), husks removed, skin rinsed, and halved
2 canned chipotle chiles in adobo sauce (add more if you like really spicy salsa)
1/4 cup water
Coarse salt

Steps:

  • Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.
  • Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.

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