Chipotle and Tomatillo Salsa

This is one of our go-to salsas because it is so easy to make.  It tastes great and goes well with so many dishes.

Around the time I really started to enjoy cooking and wanting to learn more about how to do it well (10-12 years ago), I came across a cookbook at the Ansley Mall Chapter 11 Bookstore in Atlanta.  The book, 1,000 Mexican Recipes by Marge Poore, has been used so much, it is falling apart.

After bringing the book home and trying out the recipes,  I realized that many of the recipes were familiar to me.  This was how my mom cooked many of these foods!  I was excited and dove in even further.  All these years later, I am still exploring the book and finding some delicious surprises.  Needless to say, I recommend this book.

You can serve this salsa  with tortilla chips as an appetizer or snack, but it is also great on top of grilled chicken or fish.  We like to put it on top of scrambled eggs for breakfast.  I also mixed in some of the salsa with eggs and made mini-quiches to take to work.  Everyone loved them.  Take this salsa and experiment!


Chipotle and Tomatillo Salsa

1 pound tomatillos, husked and rinsed

1/2 medium white onion, chopped

1/4 – 1/2 cup cilantro, roughly chopped

2 chipotles en adobo, roughly chopped

1 teaspoon sugar or agave nectar

salt to taste

Bring water in a pan to a boil.  Make sure there is enough to cover all of the tomatillos.  Cook the tomatillos for about 5 minutes.  They will turn a pale green.  Drain them and rinse them in cold water.

Place the tomatillos in a blender or food processor along with the rest of the ingredients.  Blend/process until it is almost smooth.

Place in a bowl and serve.


You can serve it right away (it will be warm), at room temperature or chilled.

Sometimes I don’t have fresh tomatillos on hand, so I head to the pantry and pull out a can of tomatillos.  Fresh is better, but the canned tomatillos work well too.  Just make sure to drain them.


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