It was a good weekend, friends! Not a perfect one, but a really good one. We were thrilled to hear Michael was given a spectacular job offer from the company he interned with this summer, so we have a job lined up following Michael’s graduation next spring. Yay!
We have this great Mexican place near us with lots of gluten- and dairy-free options that usually serves as our celebration spot. This time, however, we decided to celebrate as a family rather than off on a date. For us, it’s just so much more peaceful to eat at home with two little ones than out, so we enjoyed a fun afternoon together and made a great dinner.
Our Mexican place has these fabulous salsas that Michael just LOVES. His favorite is the chipotle salsa they serve warm with fresh chips. I’ve tried a few recipes to recreate it at home, but this weekend, we really got it right!
One of the secrets is the combination of tangy tomatillos with fire-roasted tomatoes. Pair that with the smoky chipotle peppers, a little lime juice, and some cilantro, and you’ve got yourself a truly excellent salsa. We may or may not have finished off about three cups of it.
It’s certainly great with tortilla chips, but it’s also fabulous over eggs, with fresh veggies as a dip, or spooned over your favorite taco, lettuce wrap, or rice bowl. It’s just so great for
Notes on the recipe.
- You control the heat here, so if you’re a bit nervous, start small and work your way up. You can always add more, but you can’t take it out!
- If gluten is a concern, do be sure the brand of chipotle peppers you buy is safe. Some brands use flour as a sauce thickener. La Costena brand is a safe one.
- Can’t find fresh tomatillos? Look for canned ones. They work just fine. No problem!
- 12oz tomatillos (peeled, if fresh or drained, if canned)
- 1/2 onion, diced
- 1 (14.5oz) can fire roasted tomatoes
- 1–2 chipotle chiles in adobo sauce
- 1/4c cilantro
- juice of 1 lime
- salt, to taste
- olive or avocado oil
- Place tomatillos and onion on a baking sheet. Drizzle with oil and broil for 5-8 minutes, or till slightly blistered. Let cool slightly.
- Place tomatillos and onions in a blender with tomatoes, chipotle peppers, cilantro, and lime juice. Puree until smooth (if you like more texture, you can just pulse it to break it up a bit). Taste and add salt, as desired.
- Makes 3-4 cups.