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Originally published January 31, 2012 at 3:01 PM | Page modified February 1, 2012 at 11:38 AM

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Recipe: Tomatillo-Chipotle Salsa

Offer a salsa tasting for your Super Bowl party guests.

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A cupcake tasting at a Super Bowl gathering? Probably not. A salsa tasting? Absolutely.

Put out a jarred tomato version (pick a scorcher), a freshly chopped raw tomato-onion-chili-cilantro mix plus one based on tomatillos and smoky chipotle. Or go the celebrity route with salsas by, say, Guy Fieri, Rick Bayless, Paul Newman and more.

And do more than dip chips.

Tacos: Set out guacamole, chopped fresh cilantro and piping hot sauteed chicken or beef strips, plus warm tortillas.

Quesadillas: A half-hour before kickoff, fold flour tortillas in half, tuck Jack cheese slices inside and arrange the folded packets on a baking sheet. To serve, heat cheese-filled tortillas in a 400-degree oven just until cheese begins to melt. Serve immediately.

Tostadas: Arrange crisp-fried corn tortilla rounds on a baking sheet. Spread a tablespoon of canned refried beans atop each, sprinkle with shredded cheese. Heat in a 400-degree oven until cheese begins to melt. Serve.

Here's a salsa to get you started.

Tomatillo-Chipotle Salsa

Makes 1 cup

Heat oven to 500 degrees. Line a baking tray with foil. Husk and rinse 1/2 pound tomatillos (5 or 6 medium); put on baking tray. Add 3 large peeled garlic cloves. Roast 10 minutes. Remove garlic when it's browned and slightly softened. Turn tomatillos; roast 10 to 15 minutes longer until browned and softened. Put garlic and tomatillos in a blender. Add 1 to 2 tablespoons canned chipotles en adobo with their sauce and 1/4 teaspoon salt. Blend smooth. Cool. Store up to one week in refrigerator. Adapted from "Just Tacos: 100 Delicious Recipes for Breakfast, Lunch and Dinner," by Shelley Wiseman (Taunton Press, $19.95).

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