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–+ servings

Chipotle Tomatillo Salsa in a Molcajete

Belinda Gonzalez
Smoky roasted tomatillos, chipotle chiles and (optional) chiltepins are ground in a traditional molcajete for a salsa that’s equal parts tangy, spicy and authentic. Ready in 40 minutes with only seven everyday ingredients, this versatile salsa verde brightens tacos, eggs, burritos, or a simple bowl of chips!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine Mexican
Servings 8

Equipment

Ingredients
  

  • 1 pound milpero tomatillos, husked & rinsed (≈ 12–14 small tomatillos) See notes
  • 3-4 chipotle chiles in adobo
  • 3 cloves of garlic, unpeeled
  • 20 dried chiltepins optional, see notes
  • ¼ cup finely chopped white onion
  • 2 tbsp chopped fresh cilantro
  • ½-1 tsp kosher salt, or to taste
  • 1-2 tbsp water, for preferred consitency

Instructions
 

  • Roast the produce:
    Heat a comal or cast iron skillet over medium-high. Add the unpeeled garlic and rinsed tomatillos. Roast, turning occasionally, until the garlic feels soft and the tomatillos are evenly charred and pale green, 8 – 10 min. Transfer to a plate; peel the garlic once cool.
  • Toast the chiltepins: (chiltepins optional)
    Drop the chiltepins onto the hot surface for just 3 – 5 sec until fragrant. Immediately remove so they don’t burn.
  • Make a garlic paste:
    In a molcajete add the peeled garlic and salt. Grind to a smooth paste.
  • Blend in chipotle:
    Add chipotle chiles one at a time, grinding after each until mostly smooth.
  • Incorporate tomatillos :
    Add roasted tomatillos, grinding between additions until the salsa reaches your desired texture. Splash in water for a thinner salsa.
  • Crush the chiltepins:
    Add the toasted chiltepins and grind until fully broken down.
  • Finish & season:
    Stir in chopped onion and cilantro. Taste and adjust salt or chipotle heat.
  • Serve or store:
    Enjoy right away, or refrigerate in an airtight jar up to 5 days.

Notes

  • Tip 1 – Milpero tomatillos
    These small, purple-tinged tomatillos are naturally sweeter and less acidic than regular green tomatillos. If using larger green tomatillos, halve them so they roast evenly.
 
  • Note 2 – Heat level
    Chiltepins add a quick, fruity punch of heat. Omit or reduce for a milder salsa.
 
  • No-molcajete option
    Pulse all roasted ingredients in a blender 4–5 times, stopping while the salsa is still a bit chunky.
Keyword chipotle tomatillo salsa, molcajete, molcajete salsa, salsa, salsa roja, salsa verde pozole, salsaroja
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