That simple blueprint - tomatillos, chiles, garlic - that you follow to make the previous salsa will lead you to another super salsa. The difference? You roast the garlic. That seemingly minor change takes barely any extra effort - after all, you're already roasting and toasting the other ingredients - but adds so much complexity and a haunting sweetness that plays off those tangy tomatillos. As for chiles, I love using smoky chipotles, but chiles de arbol add nuttiness and serious heat, while pasillas de Oaxaca, if you can get your hands on them, one-up chipotles with smokiness and a touch of fruitiness. The choice is yours.
Recipe courtesy of Roberto Santibanez
Print
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic
Total:
1 hr 5 min
Prep:
40 min
Cook:
25 min
Yield:
1 1/4 Cups
Total:
1 hr 5 min
Prep:
40 min
Cook:
25 min
Yield:
1 1/4 Cups

Ingredients

  • 1/2 pound tomatillos (5 or 6), husked and rinsed
  • 3 chipotle mora chiles (purplish-red color), wiped clean and stemmed
  • 6 garlic cloves, peeled
  • 1/2 cup water
  • Rounded 1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt

Directions

Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you're using the oven broiler, position the rack 8 inches from the heat source.

Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature. 

Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes. 

Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.

Cook's Note

This salsa keeps in the refrigerator for up to five days.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Salsa Roja

Recipe courtesy of Tyler Florence

Salsa

Recipe courtesy of Alton Brown

Burnt Chipotle Salsa

Recipe courtesy of JJ Goode|Roberto Santibanez

Roasted Artichoke Dip

Recipe courtesy of Kelsey Nixon

Roast Beef Po' Boys

Recipe courtesy of Nealey Dozier

Roast Turkey, Avocado and Bacon Sandwich

Recipe courtesy of Tyler Florence

Turkey Roast Dip with Melted Gruyere

Recipe courtesy of Kelsey Nixon

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here