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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting! Ingredients:
1 (28 ounce) can tomatillos, drained |
1 (15 ounce) can diced tomatoes, drained |
1 medium onion, coarsely chopped (my fave is red but any will do) |
2 large garlic cloves, crushed |
2 canned chipotle peppers with some of the adobo sauce |
2 chile tepins, crushed between your fingers (make sure to wash hands immediately after crushing) |
Directions:
1. Add all ingredients to the work bowl of a food processor.
2. Pulse a few times until well mixed.
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