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

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Salsa Roja

Recipe courtesy of Tyler Florence

Roasted Chicken with Salsa Verde

Recipe courtesy of Michael Symon

Tomatillo Guacamole

Recipe courtesy of Kelsey Nixon

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Tropical Salsa

Recipe courtesy of Tiffani Thiessen

Basic Salsa Fresca

Recipe courtesy of Matt Armendariz

Turkey Roast Dip with Melted Gruyere

Recipe courtesy of Kelsey Nixon

Salsa Verde

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here