Essential roasted tomatillo-chipotle salsa (Salsa de chile chipotle y tomate verde) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 45) by Rick Bayless

  • store-cupboard ingredients
  • tomatillos
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  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ripe plantain turnovers with fresh cheese filling (Empanadas de platano); Crusty lentil cakes with garlic and herbs (Tortas de lentejas); Red chile rice (Arroz rojo); Juchitan-style black bean tamales (Tamales de frijol, estilo Juchiteco); Black bean rice cakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles. See recipe for variations.

  • tekobo on November 16, 2021

    Rich, dark salsa with some heat. Worth the time to make this.

  • thekitchenchronicles on August 28, 2015

    I really liked this recipe - super easy to throw together (especially if you use canned chipotles) and very smoky. Will definitely use this again when having guests over. Wrote it up on my blog: http://www.thekitchenchronicles.com/2015/08/28/roasted-tomatillo-chipotle-salsa/

  • Rutabaga on March 16, 2015

    This salsa is very easy to make, just allow for time for the tomatillos to roast and the chipotles to rehydrate if you are using dried. My salsa ended up being a thick puree with a particularly strong smoky flavor (I think I may have come close to burning the dried chipotles while toasting them). It was pleasantly spicy, but not overwhelmingly so, and pairs very well with other salsas, guacamole, etc.

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