Smoky Tomatillo Salsa

Smoky Tomatillo Salsa

This is an AMAZING salsa. I made it as a topping for No-Bake Vegetarian Enchiladas, but it would be great for any dish with Mexican flavors. We need to make it for our next taco night- even though roasting and charring the vegetables set off my smoke detector! The results were worth it. 🙂 This recipe is from Food and Wine, contributed by Josef Centeno.

  • 2 tomatillos, husked and rinsed
  • 1 medium tomato (I used 2)
  • 1/2 medium onion
  • 1 serrano chile, stemmed
  • 1 tablespoon extra-virgin olive oil
  • 2 large dried chipotle chiles, stemmed and seeded
  • Hot water
  • 1 cup lightly packed cilantro
  • 3 tablespoons fresh lime juice
  • Kosher salt
1. Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
Smoky Tomatillo Salsa
2. Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.
3. Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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