Print
Email
Add a photoThe relish-like salsa has a hot, smoky flavor that comes from the chipotle chilies.
Ingredients
- 3 Each Dried Chipotle Chilies
- 6 - 8 Whole Tomatillos or One 13-Oz. Can Tomatillos, Rinsed & Drained
- 1/4 Cup Red Onion, Minced
- 1/2 Tsp. Dried Thyme, Crushed
- 2 Cloves Garlic, Minced
- 1 Tsp. Light Brown Sugar
- 1/4 Tsp. Salt
Directions
- Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.
- Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.
- Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry.
- Make Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 1 week.
- YIELD: 1 1/2 Cups Salsa
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 10 servings | |
| Calories 11 | |
| Calories from Fat 2 | 18% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 73mg | 2% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.5g | 1% |
| Protein 0.31g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
