Chipotle-Tomatillo Salsa
This salsa takes two of our favorite ingredients and then does a happy dance on our taste buds. It has layers of smoky yet sweet flavors and is so good that you’ll just want to drizzle it on anything that might need a little kick. Chipotle peppers are actually smoked jalapeños, so they can be quite spicy. Pairing them with tomatillos helps tame the heat and lends some great texture. We enjoy this salsa on our Quick ’n’ Easy Sausage Breakfast Tacos, on our Breakfast Enchilada Bake or stirred into some creamy smashed avocados for a quick guacamole. Yep, we went there!
Ingredients
yield: 2 cups (480 ml)
- 5 to 6 cloves garlic unpeeled and left whole
- 1 lb 454 g tomatillos, husked and rinsed
- 2 to 4 chipotle chilies rinsed and diced
- 2 tsp 8 g coconut sugar
- 1 tsp fine sea salt
- 1 tbsp 15 ml raw honey
- 1 to 2 tbsp 15 to 30 ml water, plus additional if needed
Instructions
- In a small cast-iron skillet, dry-roast the garlic, over medium heat, for about 20 minutes, until it has softened and the skins are charred.
- Remove the skins from the garlic and roughly chop the cloves.
- Preheat the broiler.
- Place the whole tomatillos on a 9½ x 13–inch (24 x 33–cm) baking sheet.
- Roast the tomatillos under the broiler for approximately 4 minutes, or until they have blistered and their color has dulled.
- Allow the tomatillos to cool slightly, then remove their stems carefully with a paring knife.
- In a large bowl, combine the garlic, tomatillos, chipotle chilies, coconut sugar, salt and honey.
- Use an immersion blender to completely puree the ingredients.
- Alternatively, you can use a countertop blender to puree the ingredients.
- Check the salsa’s consistency.
- Add the water, 1 tablespoon (15 ml) at a time, to reach your desired consistency.
- Store this salsa in an airtight container in the refrigerator for up to 10 days.