This salsa is delicious warm over a stir-fry or serve with freshly made tortilla chips.
Author: Ordinary Vegan
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
Preheat the oven to 400 F.
In a single layer, arrange the vegetables on a baking sheet and bake until the vegetables are softened and slightly caramelized, about 25 minutes.
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/