CHIPOTLE-TOMATILLO SALSA

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Chipotle-Tomatillo Salsa image

This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!

Provided by Robyns Cookin

Categories     Sauces

Time 10m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 6

1 (28 ounce) can tomatillos, drained
1 (15 ounce) can diced tomatoes, drained
1 medium onion, coarsely chopped (my fave is red but any will do)
2 large garlic cloves, crushed
2 canned chipotle peppers with some of the adobo sauce
2 chile tepins, crushed between your fingers (make sure to wash hands immediately after crushing)

Steps:

  • Add all ingredients to the work bowl of a food processor.
  • Pulse a few times until well mixed.

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