Chipotle Tomatillo Salsa
Prep time
Cook time
Total time
Recipe type: Salsa
Cuisine: Mexican
Yield: 4 x quarter-litre (1/2 US pint / 1 cup / 8 oz / 250 ml) jars
  • 1 kg tomatillos (2 lbs)
  • 1 small onion
  • 4 cloves garlic
  • 4 tablespoons fresh lime juice (60 ml / 2 oz)
  • ½ teaspoon salt OR salt sub
  • 3 to 4 canned chipotle peppers
  1. Start heating oven to 220 C / 425 F.
  2. Get a large, rimmed baking sheet and line it with tin foil. Don't grease or spray. Set aside.
  3. Remove and discard the husks from the tomatillos. Wash well.
  4. Arrange tomatillos on baking sheet stem side down.
  5. Wash the onion, leave unpeeled. Cut into halves. Place on baking sheet cut side down.
  6. Leave garlic unpeeled. Add to baking sheet.
  7. Bake until tomatillos and onion are soft and begin to char -- about 20 minutes.
  8. Remove from oven, and let cool until onion can be safely handled.
  9. Put tomatillos in a food processor bowl.
  10. Peel the onion, discard the peel, add onion to food processor.
  11. Cut tips off garlic cloves, squeeze garlic out into food processor, discard the garlic peel.
  12. Add all remaining ingredients to food processor.
  13. Whiz until smooth; how smooth is down to you but you probably want to leave a bit of texture at least in it.
  14. Transfer to a pot, bring to a boil on the stove.
  15. Ladle hot salsa into hot jars.
  16. Leave 2 cm (1/2 inch) headspace.
  17. Debubble, adjust headspace.
  18. Wipe jar rims.
  19. Put lids on.
  20. Process in a water bath or steam canner.
  21. Process jars for 25 minutes; increase time as needed for your altitude.
Nutrition Information
Serving size: 2 tablespoons Calories: 14 Fat: .3 g Saturated fat: 0 g Carbohydrates: 2.7 g Sugar: .3 g Sodium: 36 mg Fiber: .7 g Protein: .4 g Cholesterol: 0 mg
Recipe by Healthy Canning at