Smoky, tangy, and full of character, this Tomatillo Chipotle Salsa is one of those indispensable sauces that belongs in every cook’s repertoire. Roasted tomatillos bring a bright, citrusy acidity, while smoky chipotles and roasted garlic add warmth and depth. This salsa is as versatile as it is delicious — spoon it over fish or shrimp, use it as a simmer sauce for shredded chicken or tofu, tuck it into burritos, or simply serve it with a basket of tortilla chips. It’s the kind of all-purpose salsa that brings a little spark to everything it touches.
INGREDIENTS:
2 pounds tomatillos, peeled and charred on a grill or under the broiler
1 large brown onion, halved horizontally and charred all over
2–3 medium to large garlic cloves, unpeeled and roasted until softened
1 bunch cilantro (stems only preferred for purees; the leaves discolor quickly)
2–3 chipotle chiles in adobo (use more or less depending on desired heat)
1–2 tablespoons adobo sauce from the can (see note below)
Juice of 1 medium to large lime
2 tablespoons olive oil
Pinch of salt
METHOD:
Char the tomatillos under a broiler or on a hot grill until the skins blister and blacken in spots, about 5–7 minutes per side. Char the halved onion until well blackened, then let cool. Scrape away most of the char with a knife, leaving a little for flavor. Roast the unpeeled garlic cloves until golden and softened inside; peel and remove any sprouts.
Roughly chop the onion and place it in a blender along with the peeled garlic, cilantro stems, chipotle chiles, adobo sauce, lime juice, olive oil, salt, and half of the tomatillos. Blend until nearly smooth.
Add the remaining tomatillos and pulse briefly for a chunkier salsa, or blend all at once for a smoother, silkier texture — your choice.
Taste the salsa and adjust the seasoning as needed. Balance the salt, lime, and chipotle heat to your liking.
Pour into a jar or container and refrigerate. The flavor will deepen after a few hours. Keeps for up to one week.
CHEF’S NOTES:
- To peel tomatillos easily, rinse under hot water and rub away the sticky outer husk.
- If fresh chipotles in adobo are unavailable, substitute 1–2 tablespoons of Buffalo Brand Chipotle Pepper Mexican Hot Sauce. It offers milder heat and a similar smoky flavor.
YIELD: About 4 cups
SOURCE: Chef Andrew Cohen (recipe inspired by many taquerias)
