Print Friendly Recipe
- Hot, smokey-flavored salsa
- Kate Ransdell
- 2 chipotle peppers in adobo sauce *
- 12 tomatillos, husked, rinsed and pan-roasted until brown and soft
- 1 medium-size white onion, thinly sliced, pan-roasted until brown and soft, then chop coarsely
- 6 cloves garlic, pan-roasted until brown and soft, then peeled
- 1/2 cup (125 ml) fresh cilantro, chopped
- 1/4 to 1/2 cup (125 ml) hot water, depends on desired consistency
- 1/4 tsp (1 ml) salt
- * These can be found in cans in the Mexican food section of most markets.
- Pan-roast the tomatillos, onion and garlic.
- Put all ingredients in blender and process at high speed until you have a slightly textured liquid.
- Add only 1/4 cup (60 ml) of the hot water at first.
- Add more only if the consistency is too thick for your taste.
- I prefer mine rather thick.
- Serving ideas: Use as salsa with chips; use as sauce for chicken, turkey or
salmon that has been marinated in a lime juice-based marinade. I canned this
one year using the hot water bath method. It was quite good (not as good
as the fresh, of course, but still very tasty).
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.