Chipotle salsa recipe

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A great Mexican salsa with tomatillos (small green tomatoes widely used in the Mexican cusine) and chipotle chiles. The tomatillos are first roasted, then mixed with the chipotles, sauteed onion, coriander, vinegar and dried oregano. The salsa makes a great side dish with most Mexican dishes.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 4 


1 lb tomatillos, husked
1 Tbsp olive oil
1/4 cup red onion, finely chopped

1/2 cup fresh cilantro (coriander) leaves, chopped
2 canned chipotle chiles, finely chopped (or 2 dried chipotles, see notes)
1 Tbsp white vinegar
1 tsp dried oregano
1/2 tsp salt, or to taste


Heat the broiler, and cover a baking sheet with aluminum foil.

Place the baking sheet about 5 to 6 inches from the heat source and  broil the tomatillos for 15 to 20 minutes, turning occasionally, until the tomatillos get dark spots.

Remove tomatillos from the broiler, let cool, and finely chop.

In a skillet over medium heat add the olive oil, bring to a heat and add the onion. Cook, turning frequently until the onion is softened.

In a bowl, combine the onion and tomatillos. Stir in the cilantro, chipotle chiles, white vinegar, dried oregano and salt. Serve warm or cold with fajitas, enchiladas, chimichangas etc.

For best results cover with plastic wrap and refrigerate for 2 to 3 hours.

Notes and tips

You can also use dried chipotle chiles instead of fresh ones. To use the dried chipotles, soak them in hot water for about 20 minutes, then remove the stems and seeds and process in a blender until a smooth puree.

You can also replace the tomatillos with regular red tomatoes (cut the tomatoes in quarters and follow the same roasting procedure). The result will not be the same but it will still make a great appetizer.
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