Chipotle Tomatillo Green Chili Salsa Copycat
Ingredients
Comments
- 2 pounds tomatillos (husks removed and halved)
- 1 Roma tomato (halved lengthwise)
- 1 to 2 jalapeño peppers (stemmed, seeded if desired)
- 0.5 red onion (cut into large chunks)
- 2 cloves garlic
- 0.5 cup fresh cilantro leaves (loosely packed)
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 cup lemon juice
- 0.25 cup lime juice
- Salt and freshly ground black pepper
Steps
- Preheat oven to 500 degrees. Line a baking sheet with foil. Reserve 4 tomatillo halves (about 2 whole tomatillos). Arrange the remaining tomatillos and the tomato cut-side down on the prepared baking sheet. Roast until softened and lightly charred, about 20 minutes.
- In a food processor, combine the roasted tomatillos and tomato, the reserved raw tomatillos, 1 jalapeño, onion, garlic, cilantro, cumin, oregano, lemon juice, and lime juice.
- Pulse until blended but still slightly chunky. Taste and add more jalapeño and/or seeds as desired. Remember that the salsa will taste spicier while it's warm and when eaten by itself. Once chilled and served with food, the heat will mellow. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).