Tomatillo Chipotle Salsa


  • 8 tomatillos, husked, chopped
  • 1 jalapeno chilli, with seeds, chopped
  • 1 tsp chipotle chilli puree
  • 1 small handful coriander leaves
  • ¼ cup water
  • ½ small white onion, diced
  • ¼ tsp sea salt


  1. Put the tomatillos, chillies, coriander, and water in a blender and blend until very smooth.  Pour into a medium-sized non-reactive bowl, and stir in the onion and salt.  Use the same day as made.

Makes about 2 cups

This recipe is courtesy of Victor Pisapia from VictorsFood in Sydney. Victor uses a lot of Fireworks Food products in his Sydney Cooking Classes and Team Building Cooking Events.

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