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Chipotle Chili Salsa

Yield: about 1-1/2 cups
Prep 55 mins Stand 30 mins
Chipotle Chili Salsa
  • 3  dried chipotle peppers or 3 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
  • 6 - 8  tomatillos or one 13-ounce can tomatillos, rinsed and drained
  • 1/4  cup  chopped onion
  • 1  tablespoon  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2  cloves garlic, minced
  • 1  teaspoon  brown sugar
  • 1/4  teaspoon  salt

1. Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.

2. Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.

3. Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.

From the Test Kitchen
  • Spoon the salsa into a storage container. Cover and chill for up to 1 week.
Nutrition Facts (Chipotle Chili Salsa)
  • cal. (kcal) 8,
  • Fat, total (g) 0,
  • carb. (g) 2,
  • fiber (g) 0,
  • sodium (mg) 36,
  • Percent Daily Values are based on a 2,000 calorie diet

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