Yesterday, I made some salsa to go with our Taco Night menu. Usually, I make this one and this one, but tonight I wanted to tackle the green/tomatillo salsa that Chipotle makes. It surprised me that there weren't more on Pinterest and so I went with the first one I had. I didn't exactly follow the directions. . . I just used them as guidelines.
First of all, if you are wondering what the Tomatillo salsa is. . . it's the green/medium salsa at Chipotle. It's my husbands favorite and it's pretty high on my list, too! Tomatillos can be found in most grocery stores, and look like little tomatoes, but with a green tissue-y wrapper around them. They range in size from ping pong balls to baseballs and are firmer than a tomato.
This recipe was super simple and really didn't take to much time to do. And I can't stop eating it. It's pretty delicious! Mine turned out not super spicy, but it would be easy to make it spicier.
I forgot to take a picture of what they look like once they are done cooking. Oops!
Don't you just want to eat this right up? It was so yummy! I think the added heat is the only thing that was missing from the Chipotle version, and that can be solved by adding some seeds from the chilies.
adapted from here.
1-1/2 lbs tomatillos, husked and rinsed.
1 onion, cut into large chucks
4-6 garlic cloves
3 chipotle chillies in adobo sauce
Place veggies on a foiled jelly roll pan. Roast under broiler for 10-15 minutes, turning veggies every 3 minutes to get a good char.
Put veggies and juice into food processor. Add chilies. Pulse a few times until you get the desired consistency. Add cilantro and salt to taste. Pulse a few more times. Pour into a bowl and add more salt, if desired and a splash of lime juice. Stir and dip a tortilla in it. Try to stop. . . if you can!
UPDATE: When I made this before, it was wonderful, but not a lot of kick. I added a jalepeno to my baking sheet and roasted it with rest of the veggies and added everything to the food processer (I did pull of the stem, but left the seeds!). The perfect amount of kick. This moves it from a mild salsa to a medium-hot.