Roasted Tomatillo Chipotle Salsa

If Guy Fieri were a salsa, he would be this one. It has everything you’d expect on a GF recipe, big flavor, acidity, heat, but with better hair.

What you’ll need -

• 5 Medium tomatillos

• Chipotles in adobo

• 1/2 white onion

• 1 large garlic clove

• 1 bunch cilantro

• Salt

First start by roasting the tomatillos, onion, and garlic (not peeled). On the grill is best, but if not possible you can use the oven or the stovetop. If you’ve got some sort of vege grate for the grill use that, so that the veges don’t fall through. Otherwise double up some aluminum foil and use that. Give it a quick spray with pam, and put it on the grill along with the tomatillos, onions, and garlic.

Let the veges get a decent char. Turn and flip everything as necessary. Once everything has a bit of char, and the tomatillos have softened (don’t leave them on so long that they turn to mush) take them off the grill and peel the skin off the garlic. Throw everything in the blender, along with the cilantro, chipotles, and some salt. I like to start with one chipotle, and a little bit of the adobo, and a pinch of salt. Blend, taste. Check your heat and salt levels and add more chipotles and salt if necessary. Blend, taste, repeat. Then find something to serve it in that’s nicer than this stupid tupperware in this pic.

What does this salsa pair well with? I like put this on food that’s smoky, or charred. It’s good on things like chorizo, or any meat that’s cooked or marinated with some kind of red chili sauce (barbacoa, al pastor, chile colorado, etc.). It’s also great to just put a chip in it and eat it.