Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 149) by Rick Bayless and Deann Groen Bayless

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • chezlarios on July 14, 2024

    Easy to make, delicious.

  • abrownb1 on July 07, 2024

    Quick and easy. I used two chipotles and it wasn't spicy. Maybe it's brand dependent though so starting with one and working up might be a good bet. I may use a little less water next time per Delys77's note - it was a little more loose than I prefer.

  • ellwell on June 20, 2023

    The salsa was good. It was pretty spicy with two chipotles. I recommend starting with one and adjusting for more heat if you want it.

  • JKDLady on April 30, 2014

    If making this for someone who doesn't like a lot of spice, remove the seeds and veins from the chipotles. You will still get the smoky flavor without too much heat. I, on the other hand, love all the spice/heat I can get!

  • Delys77 on May 17, 2013

    Pg. 149 Not too spicy, with great tang from the tomatillos. You can put a bit less water.

  • Breadcrumbs on June 04, 2011

    Another hit from Rick! Outstanding salsa, love the charred tomatillos. Our chipotles must be much, much hotter than Rick's though as 1 was more than hot enough for our tastes.

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