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Smoky Chipotle Salsa with Pan-Roasted Tomatillos

Smoky chipotle salsa with pan-roasted tomatillos in a glass bowl on a towel, two tomatillo in front
Rick Bayless with Deann Groen Bayless

Prep 15 mins
Total 15 mins


  • 3 garlic cloves peeled
  • 4 medium (about 8 ounces total) tomatillos husked, rinsed and cut in half
  • 2 canned chipotle chiles en adobo (or more if you like really spicy salsa)
  • Salt


  • Set a large (10-inch) nonstick skillet over medium-high heat; if you don't have a non-stick skillet, lay in a piece of foil. Lay in the garlic and tomatillos, cut side down.
  • When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
  • Scoop the garlic and tomatillos into a blender jar or food processor along with the chiles and 1/4 cup water. Process to a coarse purée. Pour into a dish and let cool.
  • Thin the salsa with a little additional water, if necessary, to give it an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.