Roasted Tomatillo-Chipotle Salsa

by Lucy Lee Jones on May 30, 2011

in Chipotle Salsa, GARDENING, Tomatillos

Happy Memorial Day!

Today is the day many people use as the excuse to declare the opening of official grilling season. What better complement to your grilled veggies or meats than a tasty, easy to make, salsa?

This recipe was given to me by my daughter, Inga. I’m not sure where she got it, but once I tasted it at her home recently, I knew I had to make it soon! The day after I got back from my trip to the mainland, I bought the tomatillos and got to work. I had all the other ingredients already. I’ve eaten some everyday since then!

If you are a gardener, you might want to try growing your own tomatillos. Inga has great luck with them, but I haven’t. I may try again this year, but they are easier to find in my local grocery store.

I know you’ll look for any excuse to make this – and eat it, too! For those of us who watch our waist, this recipe contains almost no calories and no fat!

Roasted Tomatillo-Chile Salsa

10 ounces tomatillos, husks removed, tomatillos rinsed and dried
(The number would depend on the size of tomatillos, but generally about 12-15)
4 cloves garlic, unpeeled
3 chipotle chiles (canned in adobo sauce)
1 teaspoon coarse salt
1pinch sugar
¼ cup chopped fresh cilantro

Preheat broiler. Place tomatillos and garlic on a baking sheet. (I sprayed it with a light coating of canola oil spray)

Broil, turning occasionally, until charred, about 8-10 minutes.

When cool enough to handle, squeeze garlic from skins into a blender. Add chipotles and tomatillos to blender. Process until combined. Add salt, sugar and cilantro. Pulse until smooth.

Notes from Inga: I don’t cut the tomatillos. They get very soft after cooling down from the broiling and you can throw them in the blender whole. I buy the smallish can of chipotles and it will usually make 3-4 batches. I get a few baggies opened up and ready to fill. Once I open the can, I put 3-4 in each baggie, plus the ones in the blender for the current batch, then split the sauce between each baggie. I keep the baggies in the freezer for the next batches. Some chiles are bigger than the others, so that’s why some baggies get 3 chiles and others 4. Just eyeball it.

A hui hou!

{ 4 comments… read them below or add one }

1 Brianna Harding June 3, 2011 at 5:15 pm

Thank you for the tomatillo recipe!! Love you

2 Lucy Lee Jones June 3, 2011 at 5:27 pm

Yes, it’s delicious! And it’s easier than it might seem. I may never eat another salsa after this one!
Aloha,
Lucy

3 Chuck June 6, 2011 at 12:21 pm

I’d add more garlic, and NO CILANTRO. Parsley instead. And maybe a bit of cumin.

Lucy, I’m pretty sure we can grow tomatillos here. Then you can “Salsa Dance” whenever you want!

4 Lucy Lee Jones June 6, 2011 at 1:56 pm

Yes, I like more garlic, but I actually love cilantro! 🙂 Cumin is always good in anything Mexican style. I tried growing tomatillos, but they didn’t do well. I have trouble with anything like that down here. I’ll try again.
Aloha,
Lucy

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