Chipotle Salsa


Slideshow: More Terrific Condiments


  • Total Time:
  • Servings: MAKES 2 CUPS

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  • 5 large garlic cloves
  • 6 small tomatillos, husked
  • 4 plum tomatoes
  • 1/4 large onion
  • 1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon sugar
  • Kosher salt

How to make this recipe

  1. Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.

Make Ahead

The salsa can be refrigerated for up to 2 days.

Contributed By Published June 2003

478120 recipes/chipotle-salsa-raichlen-2003 2013-12-06T23:18:20+00:00 Steven Raichlen spring|summer|grilling-barbecuing|barbecue-cookout|fathers-day|game-day|graduation-party|holiday-open-house|american|mexican|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|fast|healthy|make-ahead june-2003,steven raichlen,chipotle salsa,homemade salsa,condiment recipe,burger topping,salsa recipe recipes,chipotle-salsa-raichlen-2003 478120

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