Roasted Tomatillo-Chipotle Salsa

by Yvette Marquez on November 29, 2021

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What if I told you that you only needed four ingredients to make a delicious, spicy homemade salsa? Truly! This easy roasted tomatillo-chipotle salsa recipe is a breeze to make for any occasion. And even with just a couple ingredients, it’s packed with flavor. Perfect for eggs, tacos, fajitas, burritos … you name it!

a bowl of Roasted Tomatillo-Chipotle Salsa served in a molcajete with tortilla chips on the side in a carved wooden bowl.

Table of Contents

Why This Salsa Recipe Is So Good

This smoky salsa is addictive! I have to stop my hubby from eating it in one sitting every time I make it. This salsa keeps for several days in the refrigerator and tastes even better after a couple of days — all the different flavors fuse together, creating one well orchestrated masterpiece.

This simple recipe is similar to the one found in Rick Bayless’ “Mexican Kitchen” cookbook. It only needs three basic ingredients, plus the salt. Serve with tortilla chips as an appetizer or spoon this smoky, citrusy salsa over tacos al pastor or quesadillas.

Ingredients

Besides how good it tastes, the main reason I love this easy salsa recipe is because you only need four ingredients!

6 tomatillos (husked and rinsed)
4 chipotles in adobo sauce
4 large garlic cloves
¼ teaspoon salt (kosher or sea salt)

How To Make It

The most strenuous part of this recipe is roasting the tomatillos and garlic. Roast on the stovetop on a comal or place them in a oven-safe dish, and broil for eight minutes. Turn once, or until tomatillos are blackened in spots and softened. Allow them to cool.

Then, scrape the tomatillos and any accumulated juices into a blender along with the chiles in adobo, roasted garlic (skins removed), and salt. Blend until smooth and creamy. That’s it!

Serving Suggestions

Like any salsa, this roasted tomatillo-chipotle salsa recipe goes great with nearly anything as a dip, side, sauce, or topping for tacos, quesadillas, huevos, or burritos. Try it with some of these reader favorites!

Storage, Freezing, and Reheating Instructions

Tip: bring salsa to a light simmer and cook the salsa for 8 to 10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated.
Store leftover salsa in an airtight container like a sealed mason jar in the fridge for up to a week.
Freeze cooled roasted tomatillo salsa with chipotles in an airtight, freezer-safe container or plastic bag for up to 3 months.
Reheat by allowing frozen salsa to thaw in the fridge or at room temperature. This roasted tomatillo-chipotle salsa is delicious chilled or at room temperature!

Frequently Asked Questions

What are tomatillos?

Despite the Spanish name translating to “little tomatoes,” tomatillos are not immature tomatoes. Similar to tomatoes, though, they are fruits. Native to Mexico, they have been adopted by American farmers due to their resistance to disease and popularity among consumers. Sometimes called husk tomatoes, tomatillos resemble small, bright green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They’re tangy and develop a beautifully deep flavor when roasted.

Can I make salsa in the food processor?

Sure! It just may not be as smooth as it is when it’s made in a blender. But rustic salsa is still delicious! An immersion blender with a large bowl will also work.

How do I make this tomatillo salsa spicy?

If you want to amp up the heat in this roasted tomatillo-chipotle recipe, add some roasted jalapeños or serranos! Just broil them along withe the tomatillos and garlic.

More Salsa Recipes To Try

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