Tomatillo-Chipotle Salsa

 Do you ever have grocery store friends? You know, the people you inadvertently follow through the grocery store because you’re following the same route at a similar pace?

About halfway through my shopping trip, I start to wonder about those people…

Why did she come to the grocery store at 10AM in her pajamas? I wonder if I could pull that off?

Wow, that’s a lot of butter, I wonder if she bakes?

Salami, peanut butter, Ritz crackers, and frozen pizza? I bet he’s single.

One day I was following a Mexican woman about my age in the produce aisles and she was grabbing gigantic bags of jalapeno peppers, onions, and tomatillos. I buy my jalapenos one or two at a time so I was curious what she was making. A restaurant-sized jug of salsa verde?

Suddenly craving salsa verde, I grabbed a couple pounds of tomatillos myself. I swear it was just a couple days later when I got my May issue of Bon Appetit in the mail and nestled among a half dozen mouth-watering Cinco de Mayo recipes was a recipe for Tomatillo-Chipotle Salsa. It was destiny.

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Ohhh this is good salsa. It’s tangy, smoky, spicy and slightly sweet. Perfect with the blue corn chips my kids talked me into getting. They were completely fascinated with them. The salsa was a little too spicy for them, despite my light hand with the chipotles, but my husband and I happily spooned it onto salads, scrambled eggs, and anything we could think of all week.

Tomorrow I’ll have a couple fantastic and super simple taco ideas!

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Tomatillo-Chipotle Salsa

Ingredients:

1 lb 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 (I used 1 tsp pureed, about 1 chile)
1/4 cup chopped fresh cilantro
salt, to taste

Directions:

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.

Makes about 2 cups.

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.

from Bon Appetit May 2011

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17 Responses to “Tomatillo-Chipotle Salsa”

  1. 1

    Christina — May 3, 2011 @ 1:41 pm

    This looks right up my alley! And plus, I have all the ingredients on hand! Yay!

    I grew a ton of tomatillos last year and they're in the freezer just waiting for a good use. Wish I could come give you 10 pounds of 'em :)

    [Reply]

  2. 2

    Lauren's Latest — May 3, 2011 @ 2:41 pm

    Ok, that's weird…I just bought tomatillos too! I'm supposed to make this salsa too. It's meant to be!

    [Reply]

  3. 3

    The Double Dipped Life — May 3, 2011 @ 3:10 pm

    I've recently purchased a few mexican cookbooks with tomatillo recipes in them. I have the tomatillo's in my fridge… just can't decide on which recipe to try first! This one looks like a winner! Thanks!

    [Reply]

  4. 4

    Joanne — May 3, 2011 @ 6:18 pm

    Haha I definitely notice EVERYONE at the grocery store and like to make up stories about their lives. Whether they have kids, whether they're married, etc. I have a rampant imagination.

    This salsa sounds delicious! I haven't gotten a chance to really go through my Bon Appetit yet but I'm in the mood for Mexican so I really should check it out!

    [Reply]

  5. 5

    lamue — May 3, 2011 @ 6:34 pm

    I've never tried it with chipotle chiles. I'll have to get some and give this a try. It sounds great. I usually add a dash of lime juice in my tomatillo salsa.

    [Reply]

  6. 6

    Maria — May 3, 2011 @ 10:11 pm

    I love chips and salsa. I can't wait to try this recipe.

    [Reply]

  7. 7

    Dea-chan — May 3, 2011 @ 11:46 pm

    Random bit of info: blue corn chips are guaranteed GMO-free, since they've only modified the white corn that is so prevalent. So any of the colored chips are "safe" (if it's a thing you care about).

    My mom's been getting super into GMO stuff, so I've been a bit inundated with info!

    [Reply]

    • Ellis Wyatt replied: — December 12th, 2013 @ 1:57 pm

      Corn is the original GMO food. Corn, or Maize, does not exist in nature. Like the dog, it is something that has been bred and cultivated solely thru human intervention. Some “blue corn” tortilla chips are made with the same corn any other chips are made from, with the addition of blue food coloring.

  8. 8

    Natalie @ Perrys' Plate — May 4, 2011 @ 6:47 am

    Christina – Oh! I'd love to live by you. I can barely keep herbs alive!

    Dea-chan – Thanks for the info! I do care about that kind of stuff and the thought did cross my mind when I bought them :)

    [Reply]

  9. 9

    wenderly — May 4, 2011 @ 5:25 pm

    Lovely. I could eat that entire bowl in one sitting.

    [Reply]

  10. 10

    Purabi Naha — May 6, 2011 @ 6:29 am

    This looks wonderful! The recipe is well-written too. I am definitely going to try this one!!

    [Reply]

  11. 11

    Tina — June 1, 2011 @ 12:37 am

    I made this Memorial Day weekend and loved it! I used red onion instead of white, which made it quite sweet. I can't wait to make it again using white to compare. Thanks for another easy, delicious salsa recipe! :)

    [Reply]

  12. 12

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