My F&W
quick save (...)

Smoky Tomatillo Salsa

  • ACTIVE: 15 MIN
  • FAST

Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos to tacos.

  1. 2 tomatillos, husked and rinsed
  2. 1 medium tomato
  3. 1/2 medium onion
  4. 1 serrano chile, stemmed
  5. 1 tablespoon extra-virgin olive oil
  6. 2 large dried chipotle chiles, stemmed and seeded
  7. Hot water
  8. 1 cup lightly packed cilantro
  9. 3 tablespoons fresh lime juice
  10. Kosher salt
  1. Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
  2. Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.
  3. Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.