Chipotle-Tomatillo Salsa
Broiled tomatillos and smoky chipotle make a chopped, spoonable table salsa. The tomatillos stay in small pieces; this is not a smooth blended salsa.
Cook it
- Broil the tomatillos. Heat the broiler and set a rack about 6 inches below it. Arrange the rinsed tomatillos on a foil-lined rimmed baking sheet. Broil for about 15 to 18 minutes, turning occasionally, until softened and darkened in spots. Watch closely because broilers vary. Let them cool briefly.
- Soften the onion. Warm the olive oil in a small skillet over medium heat. Add the chopped onion and cook, stirring, until it has softened but has not deeply browned, about 3 to 5 minutes. Transfer to a medium bowl.
- Chop and combine. Finely chop the broiled tomatillos and add them and their juices to the onion. Stir in the cilantro, minced chipotles, vinegar, Mexican oregano, and salt. Keep the salsa chopped and spoonable rather than blending it smooth.
- Taste and serve. Taste with a clean spoon. Add a little more chipotle or salt if you want it hotter or more seasoned. Serve warm, or cool promptly and refrigerate until chilled.
Keep it safely
Cover and refrigerate promptly at 40°F (4°C) or below; use within 3 days. Do not leave it out at room temperature for storage. The tablespoon of vinegar is for flavor, not a tested shelf-stable preservation process.
Understand it
Why roast, then chop?
The broiler softens the tomatillos and darkens spots on their skins. Chopping them after roasting preserves small pieces and their juices, so the salsa stays distinct from a puréed salsa verde.
At the table
Make the heat your own
Chipotle supplies the smoke and heat here. Begin with the measured two chiles, taste the finished salsa, and add more only if you want a stronger chile presence.
Source and edition
Where this version comes from
This is an independently written adaptation of “Chipotle-Tomatillo Salsa” on page 39 of Cheryl Alters Jamison and Bill Jamison’s The Border Cookbook (Harvard Common Press, 1995), supplied as a scan by the site owner. The defining broiled-tomatillo, softened-onion, chopped finish and ingredient amounts follow that source. The step-by-step wording, broiler-rack guidance, onion timing, and storage note are editorial clarifications. The Border Table has not kitchen-tested this version.
- The Border Cookbook — publication record.
- National Center for Home Food Preservation, Sensational Salsas — fresh-salsa refrigeration and tested-formula guidance for canning.
Developed 6 October 2026. See our corrections policy for updates.
