Mexican recipes
Chipotle salsa
No ratings yet
35 min
Serves 4
Mexican
Ingredients
- 1 lb tomatillos (husked) 455 g tomatillos (husked)
- 1 tbsp olive oil 15 ml olive oil
- 1/4 cup red onion (finely chopped) 60 ml red onion (finely chopped)
- 1/2 cup fresh cilantro leaves (coriander; chopped) 120 ml fresh cilantro leaves (coriander; chopped)
- 2 canned chipotle chiles, finely chopped (or 2 dried chipotles, see notes) 2 canned chipotle chiles, finely chopped (or 2 dried chipotles, see notes)
- 1 tbsp white vinegar 15 ml white vinegar
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 tsp salt (or to taste) 2.5 ml salt (or to taste)
Method
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.
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.
Cook's notes
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.
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.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.