Prep 10 mins
Cook 0 mins
Viva chipotle! Don't you just LOVE these little guys???
Make and share this Chipotle Salsa recipe from Food.com.
- 5 tomatillos
- 4 plum tomatoes
- 5 cloves garlic, skins intact
- 1 small onion, in 1/4 ",slices
- 5 canned chipotle chiles, with 2 tbsp. adobo sauce
- 2 tablespoons chopped fresh cilantro
- vegan sugar (or granulated sugar; to taste)
- salt (to taste)
- Preheat broiler.
- Line baking pan with foil.
- Lightly oil pan with olive oil.
- Broil tomatillos, tomatoes, garlic (with skin on), and onion until browned on all sides, turning frequently.
- Remove skins from garlic.
- Place vegetables in food processor or blender and add remaining ingredients.
- Chop coarsely or pulse lightly.
- Season to taste.
Terrific Salsa. A little hot, but great smoky flavor. I find it great without any added sugar or salt. I spray the pan with olive oil spray to reduce the oil. All my friends who've tried it, love it. Easy to make, too.
I made this for a party, and it was delicious! The leftovers I used to top snacks, and it tastes great blended with sour cream. It's very much like expensive the Frontera Grill brand of chipotle salsa.
Served this with corn chips and guacamole at an appetizer at a bbq last night. It got RAVE reviews from my guests (they said I should bottle it!). A few notes: I used one tin of chopped tomatillos and one tin of whole peeled plum tomatoes (it's what I had on hand). I roasted these for about 45 minutes with the garlic and a bit of olive oil and it worked just fine. I then added 3 chipotle chiles and it was waaaay too hot. Had to add an extra fresh chopped tomato and a bit of lime juice to tame it down (this actually worked out well - the chopped tomato gave it some texture and freshenss). My advice: start with one chipotle chile then add more to your taste.