Chipotle Salsa
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 5 large garlic cloves
- 6 small tomatillos, husked
- 4 plum tomatoes
- 1⁄4 large onion
- 1 -3 chipotle chile in adobo, seeded and finely chopped (canned)
- 2 teaspoons adobo sauce
- 3 tablespoons cilantro, chopped
- 1⁄2 teaspoon sugar
directions
- Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred softened. Let cool.
- Transfer to a food processor and pulse until finely chopped.
- Add the chipotles, adobo sauce, cilantro and sugar and pulse. Season with salt and serve.
- This salsa can be refrigerated for up to 2 days.
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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>