Tomatillo-Chipotle Salsa

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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1 pound tomatillos (about 10 medium), husked, rinsed
1 small onion, sliced into 1/4″-thick rounds
4 garlic cloves, unpeeled
3 chipotles, rehydrated in hot water
1/4 cup chopped fresh cilantro
Kosher salt


Position an oven rack 6″ from broiler preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic and transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro and season with salt.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.