Smoky Chipotle Salsa
This medium spicy salsa is great served with tortilla chips or spooned over grilled fish with lime.
Overview
Total time: 10 S
Servings: 7
Calories: 15
Ingredients
- 3 large tomatillos husked, washed & halved
- 3 cloves garlic peeled
- 1/4 cup fresh cilantro leaves
- 2 tbsp. water
- 1/2 tsp. kosher salt
- 3 plum tomatoes halved
- 1 canned chipotle in adobo (one pepper from the can)
Nutritional Information
- Serving Size: ¼ cup
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 2g
- Protein: 0g
Instructions
- Set a nonstick skillet over medium high heat.
- Lay tomatoes and tomatillos cut side down and add garlic to pan.
- When tomatoes, tomatillos and garlic are toasty and brown, flip everything over and brown the other side.
- Once both sides are toasty and brown, remove from heat and cover with lid and set aside to ensure the tomatoes and tomatillos are completely soft.
- Prepare remaining ingredients and add to FourSide or WildSide+ jar.
- Add the pan-roasted tomatoes, tomatillos, garlic and pan juices to jar and secure lid. Press "Pulse" 8-10 times until desired consistency is reached.
This is the best salsa I’ve ever made. I suggest going a bit easier on the salt, though. My oh my this is great salsa.
No… It was part of "the remaining ingredients."
Blendtec forgot to add an important step to this recipe: add the chipotle pepper!
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