Roast:
Roast the tomatillos, green chilies, onion, and garlic in a hot pan without oil (cast iron is ideal) or under the broiler for about 10-15 minutes, until they begin to blacken in spots. This adds sweetness and roasted flavors.
Prepare the chipotle:
If using dried chipotle, soak them in hot water first. Then remove the stems and seeds. You can use the chipotle in adobo directly.
Blend:
Place everything in a blender or food processor along with the chipotle, lime juice, fresh cilantro, and a pinch of salt. Blend until you reach the desired consistency – from chunky to smooth.
Season to taste:
Thin with a little water or oil if desired. Season with salt and lime juice.
✅ Tips:
For more smoky flavor, you can roast the tomatillos and chilies on the grill.
If you prefer a less spicy dish, deseed the chilies beforehand or reduce the amount of chipotle.
Keeps in the refrigerator for 3–4 days – best enjoyed after letting it steep!
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