With nearly 75 delicious Mexican-inspired recipes on my site, it’s safe to say that I ADORE these flavors. A great salsa recipe elevates anything you put it on, and you’ll love this roasted tomatillo salsa with a twist of smoky chipotle!
This Chipotle Green Salsa is restaurant quality!
I love a good green salsa, but this one shoots fireworks off in my head and makes me want to dive headfirst into the serving bowl.
Thankfully it’s an easy recipe! Just roast a pan of tomatillos, onion, and garlic and then buzz it up with a few other ingredients.
Tomatillo Red Chili Salsa ingredients
- Tomatillos
- Onion
- Garlic cloves
- Chipotle chiles in adobo sauce
- Cilantro
- Salt
How to make Roasted Tomatillo Salsa
- Position an oven rack 6″ from broiler; preheat broiler.
- Line a baking sheet with foil and arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool.
- Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like.
- Transfer salsa to a bowl. Stir in cilantro; season with salt.
Chipotle Green Salsa Recipe variations
Spice level – This salsa was just perfect in my opinion, but you could adjust the quantity of chipotles for more or less spice.
How to use this Roasted Tomatillo Salsa Recipe
This salsa is perfect spooned over tacos, hash, breakfast bowls or as a dip for corn chips.
How to store Tomatillo-Red Chili Salsa
Keep your salsa in an lidded container or bottle for up to 7 days.
If you like this salsa, you’d love the other salsa recipes I’ve got on my site!
Smoky Grilled Salsa — I love the smoky, grilled flavor in this salsa! This is a copycat recipe from Chevy’s Restaurant.
Grilled Pineapple Salsa — Bits of grilled pineapple make this salsa (or pico de gallo, if you want to get technical) super special.
Grilled Pineapple and Jalapeno Salsa — This is a tomato-less salsa with a sweet/spicy punch.
Chipotle Green Salsa FAQs
I like to roast or broil (grill) my tomatillos for more flavor, but boiling is the more traditional method.
Always remove the papery husk and rinse the tomatillos before roasting. The skin of the fruit can be left on as it will soften when roasted.
“Salsa verde” just means “Green Salsa”, which is very generic and could use other ingredients. Tomatillo salsa is made with tomatillos.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Roasted Tomatillo Salsa Recipe
This Tomatillo-Chipotle Salsa is a snap -- roasted tomatillos, onions, and garlic buzzed up into a restaurant-quality salsa and is super versatile!
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1 small onion, sliced into 1/4-inch thick rounds
- 4 garlic cloves, unpeeled
- 3 chiles from a can of chipotle chiles in adobo sauce, seeds removed
- 1/4 cup chopped fresh cilantro
- salt, to taste
Instructions
- Position an oven rack 6" from broiler; preheat broiler.
- Line a baking sheet with foil and arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool.
- Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like.
- Transfer salsa to a bowl. Stir in cilantro; season with salt.
Notes
Nat's Notes:
1. You can find canned chipotles in adobo sauce in the latin/ethnic aisle of your grocery store.
2. If you've never used tomatillos, they look like green tomatoes covered in a paper-like husk. Just remove the husk and give them a quick rinse before roasting.
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