Roasted Tomatillo-Chipotle Salsa

This simple recipe is similar to Rick Bayless’ “Mexican Kitchen”. It only needs three basic ingredients. Serve with tortilla chips as an appetizer or spoon this smoky, citrusy salsa over your favorite tacos or quesadillas.

This salsa is addictive! I had to stop my hubby from eating it all before the Cinco de Mayo photo shoot. It’s an easy recipe and I plan on making it often. Salsa keeps for several days in the refrigerator and tastes even better after a couple of days. At this point all the different flavors fuse together, creating one well orchestrated masterpiece.

Roasted Tomatillo-Chipotle Salsa

Yield: Makes about 2 1/2 cups


  • 6 tomatillos, husked and rinsed
  • 4 chipotles in adobo sauce
  • 4 large garlic cloves
  • ¼ teaspoon salt


  1. Heat the broiler. Place tomatillos and garlic in a bake safe dish and broil for about 8 minutes, turning once, or until tomatillos are blackened in spots and softened. Let cool.
  2. Scrape the tomatillos and any accumulated juices into a blender; add the chiles, roasted garlic (skins removed), and salt. Blend until smooth and creamy.

Adapted from Rick Bayless’ Mexican Kitchen

Written by Yvette / Photos by Jeanine

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  1. This, or a variation on this, is one of my favorite and most used salsas. I often mix both tomatoes and tomatillos, which is a nice as well. Great photos, as always.

  2. So thrilled to have found your fabulous site thanks to the Bloggers Spotlight on Taste and Tell. Your food is amazing and this recipe for Roasted Tomatillo-Chipotle Salsa looks so good!

  3. Hi ladies, I found you via your Blogger Spotlight at Taste & Tell. I love roasted salsas so I know I’ll love your recipe. Can’t wait to try it!

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