I have a slight obsession forming.
I’ve put chipotle chiles in tomato soup, I’ve made sweet potato fries with chipotle seasoning, and now I’ve added it to salsa. I love the smokiness the pepper gives off and plus a can of chipotles in adobo sauce can last through many meals.
I’ve made salsa with tomatillos before but I was looking for something a little quicker and this was it. The salsa worked perfectly as a dip for the taquitos I made and for a salsa on top of my eggs.
If you find yourself with a lot of left over chipotles, place in a plastic bag and freeze for later use.
- 1½ pound tomatillos
- ½ small onion
- 1 clove garlic
- 2 tablespoon lime juice
- ½ teaspoon salt
- ½ none Chipotle pepper
- Bring a pot of water to a boil. Add in tomatillos and let sit for 2-3 minutes. Remove tomatillos from water and peel off the husk (the boiling water should help this.)
- In a food processor combine all the ingredients. (if you want a spicier salsa, consider adding a little extra chipotle into the mix.) Turn on food processor and run until salsa comes together.