Tomatillo & dried Chipotle salsa


  • 17 oz tomatillos, dehusked
  • 8 dried chipotle chiles, destalked and deseeded, roasted
  • 2 cloves garlic roasted in their skins, peeled
  • 1 ¼ tsp salt


In a molcajete or blender, finely grind the roasted chipotle chiles with the salt and garlic into a fine paste. Add the tomatillos and grind until coarsely puréed. Add salt to taste.

Serve at room temperature in a sauce boat.

Other recipes to try!