Tomatillos don't have a lot of flavor so I added roasted poblano peppers for flavor. Jalapeños and serrano peppers from the garden added the heat. This Chipotle Style Tomatillo Green Chili Salsa is great on chilaquiles, fish tacos, burritos, and really anything else Tex-Mex!
Chipotle Style Tomatillo Green Chili Salsa
- Food processor or blender.
- Plastic bag
- Large pot
- ½ pound tomatillos husks removed and washed, chopped
- 3 Poblano chilies skins charred and removed, seeded and deveined
- 3 Tablespoons chopped cilantro
- 1 small onion chopped
- Salt to taste
- Add the chopped tomatillos to boiling water and cook until the tomatillos are soft, about 10 minutes. Drain off the excess water but reserve it for use later.
- Place the poblano peppers on a hot grill and char the skin until black and blistered.
- Remove from heat and immediately place the hot peppers in a plastic bag and allow them to steam.
- When cool, open the bag and peel the skin off the peppers. Cut one side of the pepper open and scrape out the seeds and membrane.
- Chop the poblanos and add to a food processor or blender with the remaining ingredients.
- Blend until mostly smooth but leave it a little chunky. Add salt add desired. If the salsa is too thick add some of the tomatillo cooking water to thin it. Yield: about 2 pints.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.