how to make chipotle medium sauce | Family Cuisine

This is a recipe for how to make chipotle medium sauce. It's an easy, quick way to make a spiced tomato sauce that goes great with pasta or rice.

Takeout Restaurants Near Me

27/08/2021 07:47 395

Table Of Contents

Recipe ingredients:
Ingredient notes:
Step-by-step instructions:
Recipe tips:
The full list of Chipotle salsas:
More delicious Chipotle recipes:

How to make chipotle medium sauce

An easy, spot-on copycat recipe for Chipotle’s Tomatillo-Green Chili Salsa, their medium-heat version of Salsa Verde.

Chipotle tomatillo green chili salsa in a red bowl and a bowl of chips.

Reading: how to make chipotle medium sauce

Recipe ingredients:

Chipotle tomatillo green chili salsa ingredients.

Ingredient notes:

Tomatillos: AKA Husk Tomatoes or Jamberries, tomatillos are found year round at well-stocked grocery stores and Latin markets. They may look like unripe, green tomatoes, but they come from a totally different plant.

Tomatillos have a dry, papery shell (husk) that should be removed before cooking. Under the husk is a sticky residue which you can rinse off with cold water ( the stickiness is a natural insect deterrent the plant has developed).

In Mexico, they often use a miniaturized version called tomatillos Milperos. They have a much stronger, better flavor than standard tomatillos. Of course in Mexico, they are simply known as “tomatillos.” Sometimes, I find them at the Mexican grocery store. I also use them in my Salsa de Birria.

Tomatillos on a gray counter.

Step-by-step instructions:

A food processor or blender makes this recipe happen super fast. Preheat your oven to 500 degrees for some quick, high-heat roasting.

To start, clean and rinse the tomatillos. Then cut them in half, along with the tomato. Hold a couple tomatillos back to add raw to the salsa later. Place the halves on a foil-lined baking sheet, skin side down.
Roast in the oven until they develop toasty, blackened bits. Even a little char is okay. This should take about 20 minutes.
Once you’ve roasted the tomatillos, add them to a food processor or blender with the jalapeńos, red onion, garlic, those fresh tomatillos you saved, cilantro, and the other herbs and spices.
Blast in a food processor or blender until it’s the perfect consistency for you. Then season to taste with lemon and lime juices, salt, and pepper. See? That was easy!

Recipe tips:

Chili heat: This salsa gets its spiciness from jalapeño peppers. If you’re a little shy about spice, add a little bit at a time and taste as you go along. Remember: Salsa tastes spicier when you eat it plain AND when it’s warm. So, once this salsa is cold and you’re eating it with other food, it will be less spicy.
Pulse for chunky salsa. If you’re using a high-speed blender, don’t over blend your tomatillos! Keep a little texture in there, so you can see all the lovely colors and charred bits. Your chips will thank you.
Grill: You could also roast the tomatillos and tomatoes on grill. Keep them whole when using coals.
Make ahead: Tomatillo salsa can be made several days in advance and stored in the fridge. Or, freeze for up to 3 months and thaw overnight in the refrigerator (some separation may occur; just shake to recombine).

Someone scooping chipotle tomatillo green chili salsa onto a chip and a bowl of chips.