Chipotle and Tomatillo Salsa
- MakesMakes about 1½ cups
- Cook Time30 minutes
This moderately spicy salsa gets smokiness from chipotle chilies and tanginess from tomatillos. We char the fresh ingredients under the broiler to soften their textures and flavors, while also developing roasted notes. We developed this salsa as an accompaniment for tacos Árabes, but it’s fantastic with almost any Mexican or Tex-Mex dish. Or simply dip into it with tortilla chips. The salsa will keep in an airtight container for up to five days; allow it to come to room temperature before serving.
Step 1
Heat the broiler on high with the rack 6 inches from the element. On a broiler-safe rimmed baking sheet, toss the tomatillos, onion wedges and garlic with the oil. Broil until the tomatillos and onion wedges are spottily charred and blistered, 8 to 10 minutes, flipping the ingredients and removing the garlic cloves halfway through. Remove from the oven and cool for about 5 minutes.
Step 2
Remove and discard the skins from the garlic cloves. In a food processor or blender, combine the peeled garlic, tomatillos, onion wedges, chipotle chilies with adobo sauce and ½ teaspoon salt. Process until smooth, 1 to 2 minutes, scraping the bowl as needed. Taste and season with salt and pepper.
Step 3
Transfer to a serving bowl or, if making ahead, transfer to an airtight container and refrigerate for up to 5 days (bring to room temperature before serving).
