Copycat Chipotle Roasted Tomatillo Salsa & Baked Tortilla Chips
Here's another great Chipotle fake-out recipe - salsa verde.
Verde salsa is usually considered mild, however this salsa at Chipotle comes with a *bite*. It's smooth, a little smoky, and kicking with jalapeño heat.
Best of all? This recipe is so EASY. Just 5 ingredients and you're on your way to spicy salsa goodness.
The base of this salsa is tomatillos. Tomatillos look a lot like green tomatoes, but they have a husk and their skin has a slightly sticky feel to it. They have a mild flavor, and become very soft once they're cooked.
The easiest trick to getting the most flavor is to roast the tomatillos, jalapeño, and onions together.
Leave the tomatillos whole, as well as the jalapeño, and cut the onion into large slices. Roast under a broiler for about 10-12 minutes on each side. The skin will get a little black (that's fine!), and the vegetables will soften.
Once those are done in the oven, place them all into a heat-safe bowl and cover with foil or plastic wrap. This helps to finish cooking the veggies, and it releases the skin from the flesh of the vegetables, making them easier to peel.
When the vegetables are cool enough to handle, lightly skin the tomatillos (it's OK if some of it stays on, the skin is very soft) and remove the seeds and ribs from the jalapeño.
Place the vegetables, cilantro, lime juice, salt and pepper into a food processor and pulse until your desired consistency is reached. I ended up adding some water to the mix to help get things a little smoother.
It's that easy!
Next up is salsa's best side kick, tortilla chips.
These take barely any time at all! Start with gluten free tortillas.
Take a small stack of the tortillas, and cut them into 8ths.
Fan them out into one layer on a large baking sheet lined with parchment. Spritz them with coconut oil spray and season with salt.
Bake at 350 for about 10 minutes until golden brown and crispy.