Thursday, February 7, 2008

Chipotle Salsa with Pan Roasted Tomatillos

This is a fantastic salsa. It might be the best homemade salsa I've tried. This is also great as a sauce over grilled chicken or fish.

3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed, and cut in half
2 canned chipotles in adobo
1/4 cup water

Lay the garlic and tomatillos, cut side down, in a large nonstick skillet over medium-high heat. When the tomatillos are well browned (3 or 4 minutes), turn everything over and brown the other side. The tomatillos should be completely soft.

Scoop the garlic and tomatillos into a blender, along with the chiles and 1/4 cup water. Blend to a course puree.

For a bit more heft, add a can of drained fire-roasted tomatoes to the blender. If needed (and if you like things spicy it will be), add another chipotle or two.

--Adapted from Rick Bayless' Everyday Mexican.

No comments: