Chipotle Tomatillo Salsa combines the smokey heat of chipotle peppers with a savory tomatillo base for a truly exceptional homemade salsa. This recipe can be made fresh or for water bath canning.
Are you ready to take your salsa game to the next level? If so, you’re in for a treat! We’re diving into the world of chipotle tomatillo salsa – a smoky, tangy, and absolutely delicious condiment that will elevate your dishes and impress your friends and family.
Whether you’re a seasoned home cook or just starting out in the kitchen, this recipe is sure to become a staple in your culinary repertoire (and a fixture in your pantry).
Chipotle tomatillo salsa is a vibrant, smoky, and slightly spicy salsa made from tomatillos and chipotle peppers. It’s the perfect accompaniment to tacos, burritos, grilled meats, or even just a bowl of tortilla chips. The combination of roasted tomatillos, smoky chipotle peppers, and zesty lime juice creates a complex flavor profile that’s hard to resist.
Plus, it’s incredibly versatile and can be easily customized to suit your taste preferences.
Ready to get started? Follow these simple steps to make your very own chipotle tomatillo salsa.
Ingredients for Chipotle Tomatillo Salsa
This is a tested canning recipe adapted from The All New Ball Book of Canning and Preserving.
The ingredients for making chipotle tomatillo salsa are quite simple. To make 3 half pint jars, you’ll need the following:
- 2 lbs (1 kb) fresh tomatillos, with the husks removed
- 1 small onion (not peeled or quartered)
- 4 cloves of peeled garlic
- ¼ cup (60 ml) fresh lime juice (roughly three fresh limes)
- 5-7 canned chipotle peppers (1 7 oz can of chipotles in adobo, with sauce)
- ½ tsp (2 ml) salt
What exactly are tomatillos? Often referred to as husk tomatoes, tomatillos are a type of Mexican fruit related to tomatoes. They come with a papery husk that is easily removed when ripe.
Tomatillos have a tart, slightly citrusy flavor that adds a unique twist to salsas and other dishes. They can be found in both green and purple varieties, but don’t worry – both types work just fine in this recipe.
If you can’t find tomatillos, it’s perfectly fine to substitute green (unripe) tomatoes in this or any canning recipe. That variation has been tested and is an approved substitution for canning. This year, I’m going to make a chipotle green tomato salsa, too!
How to Make Chipotle Tomatillo Salsa
First, preheat your oven to 425°F (220°C). Arrange the tomatillos, stem side down, and onion quarters, skin side down, on a large-rimmed baking sheet. Wrap the garlic cloves in a small piece of aluminum foil and place the foil pouch in one corner of the baking sheet.
Bake the tomatillos, onions, and garlic at 425°F for about 20 minutes, or until the tomatillos and onions have begun to char and soften. Once done, transfer the baking sheet to a wire rack to cool. When they’re cool enough to handle, place them in a food processor. There’s no need to peel the roasted tomatillos – just puree them whole.
Roasted Tomatillos
Add the lime juice, chipotle peppers, and salt to the food processor with the roasted vegetables. Process until the mixture is pureed to your desired consistency.
Transfer the pureed mixture to a large stainless steel or enameled saucepan. Bring the salsa to a boil over medium-high heat, then remove it from the heat.
Ladle the hot salsa into sterilized jars, leaving about half an inch of headspace. Remove any air bubbles by running a non-metallic utensil (like a chopstick) around the inside edge of the jar.
Wipe the jar rims clean with a damp cloth, then center the lids on the jars. Apply the bands and adjust them to be fingertip-tight.
Place the jars in a boiling water canner, making sure they’re completely submerged. Process the jars for 25 minutes, adjusting for altitude if necessary.
Once the processing time is complete, turn off the heat and remove the canner lid. Let the jars stand in the water for five minutes before carefully removing them using jar lifters. Place the jars on a towel-lined surface to cool. Do not disturb them for at least 12 hours, ideally 24 hours, then check the seals, label, and store.
Serving Chipotle Tomatillo Salsa
Now that you’ve made your chipotle tomatillo salsa, it’s time to enjoy it! This salsa is incredibly versatile and can be served with a variety of dishes. Here are a few ideas to get you started:
- Tacos and Burritos: Drizzle some salsa over your favorite tacos or burritos for a smoky, tangy kick.
- Grilled Meats: Use the salsa as a topping or marinade for grilled chicken, steak, or pork.
- Breakfast Dishes: Add a spoonful of salsa to scrambled eggs, omelets, or breakfast burritos for a flavorful morning boost.
- Snacks: Serve the salsa with tortilla chips, sliced veggies, or even as a dip for empanadas and quesadillas.
The best part? This salsa can be enjoyed immediately after making it, but it also stores well. Keep jars in a cool, dark place, and they’ll be good for up to a year. Once opened, store the salsa in the refrigerator and use it within a couple of weeks.
Chipotle Tomatillo Salsa
Ingredients
- 2 lbs (1 kg) fresh tomatillos, husks removed
- 1 small onion, not peeled or quartered
- 4 cloves of garlic, peeled
- ¼ cup (60 ml) fresh lime juice (roughly three fresh limes)
- 5-7 canned chipotle peppers (1 7 oz can of chipotles in adobo, with sauce)
- ½ tsp (2 ml) salt
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange tomatillos (stem side down) and onion quarters (skin side down) on a large rimmed baking sheet. Wrap garlic cloves in a small piece of aluminum foil and place the foil pouch in one corner of the baking sheet.
- Bake at 425°F for 20 minutes or until the tomatillos and onions begin to char and soften. Transfer the baking sheet to a wire rack to cool. When cool enough to handle, place in a food processor. Do not peel the roasted tomatillos; puree them whole.
- Add lime juice, chipotle peppers, and salt to the food processor. Process until pureed.
- Transfer the mixture to a large stainless steel or enameled saucepan. Bring to a boil, then remove from heat.
- Ladle hot salsa into hot jars, leaving half an inch of headspace. Remove air bubbles, wipe jar rims, center lids on jars, and adjust bands to fingertip-tight.
- Place jars in a boiling water canner. Process for 25 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for five minutes. Remove jars and cool.
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