Ingredients for Chipotle Salsa
- 1 pound tomatillos
- Plum Tomatoes
- 4 cloves garlic
- 1/2 medium white onion
- Canned Chipotle Chiles
- Fresh Cilantro
- Vegan Sugar
- 1/2 teaspoon salt
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How to Make Chipotle Salsa
- Preheat your broiler to high.
- Line a baking sheet with aluminum foil.
- Lightly coat the foil with olive oil.
- Arrange 1 pound tomatillos, 1 pound Roma tomatoes, 4 cloves garlic (unpeeled), and 1/2 medium white onion (cut into wedges) on the prepared baking sheet. Broil for 8-10 minutes, turning frequently, until the vegetables are slightly charred and softened.
- Remove the baking sheet from the broiler and let cool slightly. Once cool enough to handle, peel the garlic cloves.
- Roughly chop the roasted tomatillos, tomatoes, and onion.
- Combine the roasted vegetables, 1-2 chipotle peppers in adobo sauce (finely chopped), 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño pepper (seeded and minced, optional), and 1/2 teaspoon salt in a food processor or blender.
- Pulse until coarsely chopped or to your desired consistency. Taste and adjust seasoning as needed, adding more lime juice, salt, or chipotle pepper to your liking.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
65g
Fat
1g
Carbs
9g
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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Low Protein Healthy Sauces Appetizers Condiments Etc American Mexican Southwestern United States Tex Mex Oven Diabetic Low Fat Vegan Vegetarian Dips Salsas Broil Food Processor Blender Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Taste Mood Equipment Small Appliance Number Of Servings
