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Tomatillo and Chipotle Salsa

Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.

  • Servings: 4
  • Yield: Makes 1 1⁄2 cups
Tomatillo and Chipotle Salsa

Source: Martha Stewart Living, May 2011


  • 6 tomatillos, husked, rinsed, and quartered
  • 3 garlic cloves (do not peel)
  • 4 canned chipotle chiles in adobo sauce, coarsely chopped
  • 1/4 teaspoon sugar
  • Coarse salt


  1. Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.

  2. Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.


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