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Author Notes: This is a very easy and remarkably flavorful salsa. The roasted tomatillos and chipotles give a great smoky flavor. —anjoma606
Makes one quart
- 1 pound tomatillos, husked and washed
- 2 cloves of garlic
- 2 chipotles en adobo
- 1 fresh jalapeno chili
- 14.5 ounces can of fire-roasted diced tomatoes
- 1 bunch cilantro, washed and tough stems removed
- 1 teaspoon kosher salt
- Broil the tomatillos on a sheet pan, 3 to 4 inches from heat, until all sides are browned and beginning to blacken. This takes up to 10 minutes. Remove from broiler and set aside.
- Put garlic cloves, chipotles and jalapeno pepper into the bowl of a food processor. For less heat, remove the seeds and veins from the jalapeno. Otherwise, leave it all in. Process until finely minced.
- Add the tomatillos, tomatoes, cilantro and salt to the food processor. Process until you reach the consistency you like.
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.