Roasted Chipotle Salsa
 
Prep time
Cook time
Total time
 
This salsa is delicious warm over a stir-fry or serve with freshly made tortilla chips.
Author:
Serves: 6
Ingredients
  • 3 tomatillos, husked and cut in half
  • ½ small onion, chopped
  • 1 Anaheim chili, seeded and chopped
  • 2 garlic cloves
  • 2 plum tomatoes, quartered
  • 1 jalapeƱo pepper, seeded and chopped (if you like more heat, add 1 more but taste before you add it)
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon ground black pepper
  • 2 teaspoons fresh lime juice
  • ½ chipotle chili in adobo, with a little of the sauce
  • ¼ cup chopped fresh cilantro leaves (and 1 tablespoon for garnish)
  • drizzle of maple syrup to cut down the acid (optional)
Instructions
  1. Preheat the oven to 400 F.
  2. In a single layer, arrange the vegetables on a baking sheet and bake until the vegetables are softened and slightly caramelized, about 25 minutes.
  3. Transfer the roasted vegetables to a food processor or blender. Add the lime juice, chipotle and cilantro and process until combined, but still chunky. About 10 seconds. Taste, adjust seasonings and add a drizzle of maple syrup if needed.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chipotlesalsa/