Chipotle-Tomatillo Salsa

Saturday, April 26, 2008

So we had a little salsa contest at work to see who could make the best salsa. Sadly, I did not win, I lost out to a Brazilian style ceviche (and does that count as a slasa, really?). Anywhose, I made a delicious Chipotle-Tomatillo Salsa based on a recipe by Rick Bayless. It's fruity, has a nice heat, and a nice smokiness to it. Hope you enjoy!

Chipotle-Tomatillo Salsa
Makes 2 cups of salsa

What You'll Need...
1 pound of tomatillos, husked and washed
6 cloves of garlic, still in their skins
1 1/2 teaspoons of chipotle chili powder
salt to taste

What You'll Do...
1) Set the oven to broil. Line a baking sheet with foil. Cut the tomatillos in half and place them on the baking sheet. Place them under the broiler for about 8 minutes, turning them after the first four. They should be browned and have some charred spots. Allow to cool.

2) Place the garlic cloves in a dry skilled and toast them over medium-high heat for 15 minutes. Afterwards, peel the garlic. Allow to cool.

3) Place all the ingredients in a blender or processor and pulse. Pour in a bowl and serve.


  1. I have no idea where I'd be able to find chipotle powder 'round these parts... but I'm a sucker for tomatillos. Perhaps I could fire-roast a poblano? Thoughts? Recommendations?

    You're completely right about the ceviche though.

  2. This seems an easy recipe and just love the colors.

  3. Chipotle Powder: On the East Coast, McCormick has it right in the supermarket. Otherwise, Penzey's through mail order. Good stuff, it's a staple in my pantry...

  4. Daniela, a chipotle is a smoked jalapeno. I suppose you could make your own - I've seen the stove-top smokers. They're worth hunting down!

  5. I broke down and used a chipotle in adobo.

    And then I proceeded to eat this salsa with anything that wasn't stapled down. This included a leftover slice of pizza.

    Stuff is amazing.

  6. Yum. I love the flavor of chipotle and I bet it is so nice in this salsa.

  7. Ohhhhh, that looks great! And just in time for Cinco de Mayo...


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