Servings: 20
Equipment
- Food Processor
- Chef’s knife
- Citrus juicer
- Fine Mesh Sieve
Ingredients
- 2 (28-ounce) cans of whole tomatillos
- 1 (10-ounce) can of fire-roasted tomatoes with diced green chilies
- ½ tablespoons lemon juice
- ½ teaspoon oregano
- ½ red onion
- 2 cloves garlic
- 1 tablespoon lime juice
- ¼ cup cilantro
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Start by gathering all the ingredients and prepping them. Drain the tomatillos and tomatoes, peel the garlic cloves, chop the onion into small cubes, finely mince the cilantro, remove any veins or seeds from the jalapeño then finely mince it.
- Once all ingredients are prepared, add the chopped onion, oregano, and cumin into the food processor. Pulse until the onion is tiny and everything is combined.
- Add the tomatillos, fire-roasted tomatoes, jalapeño, garlic cloves, lemon juice, lime juice, salt, and pepper into the food processor. Pulse again until everything is well mixed.
- Taste the mixture for flavor; if needed, add more salt or lime juice to your liking.
- Add the finely chopped cilantro and pulse a few more times until everything is mixed together.
- Transfer the tomatillo green chili salsa chipotle to a bowl and enjoy with your favorite snacks.
Video
Notes
- If you’re not a fan of spicy foods, feel free to leave out the jalapeño pepper and add more garlic instead.
- If you don’t have canned fire-roasted tomatoes with diced green chilies on hand, you can use regular canned tomatoes and add some extra cumin for smokiness.
- The salsa can also be made without a food processor; simply combine all of the ingredients in a bowl and mix until everything is combined.
Tried this recipe?Let us know how it was!