Roasted Tomatillo Chipotle Salsa

 

I love it when my husband sets his sights on creating something delicious in the kitchen. He researches and experiments and chops and dices and tastes…and inevitably, something fabulous gets served. I’ve written about his Southwestern Chili and his Chile Verde, both of which are practically staple foods in our freezer during the winter.

Dave’s current passion is finding new recipes for homemade fresh salsa. Our roots are in the Southwest and we LOVE a good salsa. We’ve been making Pico de Gallo for years but this past weekend, Dave decided that we need to expand our homemade salsa horizons. Oh. MY.

My favorite, the Roasted Tomatillo Chipotle Salsa, is really spicy. This salsa doesn’t contain tomatoes, cilantro, or lime juice, resulting in a real different type of salsa. (You can always tone down the heat by using fewer chiles if you need something milder.) I’ve already resolved to keep a jar of this in the fridge at all times. You know, in case of emergencies.

Roasted Tomatillo Chipotle Salsa

Roasted Tomatillo Chipotle Salsa

Ingredients:

  • 2 pounds of roasted tomatillos
  • 8 dried chipotle chiles (if you prefer very mild foods, start with only two chiles and adjust from there)
  • 1/2 medium onion
  • 8 cloves roasted garlic
  • 1 ½ t. salt (or to taste)
  • 1/2 t. sugar

Directions:

Roast tomatillos by peeling the paper off the outside, slicing them in half, and roasting them in a 400° oven until browned. This is also a good time to roast your whole garlic cloves as well. You can toss them in a little bit of olive oil and spread them out on a small baking dish. Roast until brown and mushy.roasting tomatillos for Roasted Tomatillo Chipotle Salsa

Meanwhile, heat up a small cast iron skill on the stove and place the dried chipotle chiles on it. The goal is to toast these chiles and soften them up, NOT to blacken them. This toasting won’t take long, so keep a close  eye on them. After you start smelling their smoky aroma, plop them in a bowl of warm water to rehydrate for about 45 minutes.

Slice your onion and put it into that small cast iron skillet. Put it under the broiler for a few minutes until the edges start to blacken.

Put all your ingredients except for salt and sugar into a blender, add a cup to a cup and a half of water and blend until smooth.

Blended tomatillos for Roasted Tomatillo Chipotle Salsa

The salsa is quite green before you add the dark red chipotle chiles.

Add the salt and adjust to taste if you need to. Then add sugar. The sugar won’t sweeten the salsa, per se, but it will bring out flavor and balance all the different tastes out. Be sure you taste the salsa both before and after adding the sugar so you know what I’m talking about.

Made with 8 chipotles, this salsa is HOT! If that makes you nervous, then start out with one or two chiles and work up from there. Be aware that 24 hours later, the flavors develop and mellow. This salsa isn’t nearly as hot today as it was yesterday.

We use dried chipotle peppers from Penzey’s spices. You can also find chipotle peppers in jars in the Mexican food aisle of the grocery store. You won’t need to rehydrate the chiles if they come out of a jar. I LOVE chipotles, even though it’s very easy to get the heat cranked up way too high on foods when I use them. Their rich smoky flavor just changes EVERYTHING.

Of course this salsa is delicious with chips, but it will also make a great base for simmering pork or chicken in all day long. Stir some into plain yogurt or sour cream to make a spicy sauce to pour over your enchiladas or to dip your chips in.

Roasted Tomatillo Chipotle Salsa

Even though this salsa doesn’t have tomatoes, cilantro, or lime juice in it, it’s a flavor you won’t soon forget!

Barb

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Roasted Tomatillo Chipotle Salsa

Rating: 51

Prep Time: 1 hour

Total Time: 1 hour

Yield: 2 Quarts

Ingredients

  • 2 pounds of roasted tomatillos
  • 8 dried chipotle chiles (if you prefer very mild foods, start with only two chiles and adjust from there)
  • 1/2 medium onion
  • 8 cloves roasted garlic
  • 1 ½ t. salt (or to taste)
  • 1/2 t. sugar

Instructions

Roast tomatillos by peeling the paper off the outside, slicing them in half, and roasting them in a 400° oven until browned. This is also a good time to roast your whole garlic cloves as well. You can toss them in a little bit of olive oil and spread them out on a small baking dish. Roast until brown and mushy.

Meanwhile, heat up a small cast iron skill on the stove and place the dried chipotle chiles on it. The goal is to toast these chiles and soften them up, NOT to blacken them. This won't take long, so keep a close eye on them. After you start smelling their smoky aroma, plop them in a bowl of warm water to rehydrate for about 45 minutes.

Slice your onion and put it into that small cast iron skillet. Put it under the broiler for a few minutes until the edges start to blacken.

Put all your ingredients except for salt and sugar into a blender, add a cup to a cup and a half of water and blend until smooth.

Add the salt to taste. Then add sugar. The sugar won't sweeten the salsa, per se, but it will bring out flavor and balance all the different tastes out.

http://www.mysisterskitchenonline.com/2012/04/10/roasted-tomatillo-chipotle-salsa/

 


 

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  1. Pingback: Pumpkin Pork Chili | My Sister's Kitchen

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