Recipes

Chipotle Salsa with Pan-Roasted Tomatillos

Salsa Chipotle con Tomate Verde Asado

I've been smitten with chipotle salsa ever since the first time I tasted it on a crusty sandwich (cemita) in a Pueblan market stall 30 years ago. It’s three simple ingredients in perfect balance: the smoky spice of chipotle chiles, the lively sweet-edged tang of roasted tomatillo, and the alluring complexity of roasted garlic. I like it spooned on practically everything but ice cream, though I'm particularly fond of chipotle salsa with grilled fish and chicken or beef or… here I go again.

By Rick Bayless

1 1/4 cup

Ingredients

Directions

3 garlic cloves, peeled
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo (or more, if you like really spicy salsa), stemmed
Salt

Set a large (10-inch) non-stick skillet over medium-high heat (if a non-stick skillet is unavailable, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). 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 jar or food processor with the chiles and 1/4 cup water. Process to a coarse puree. Pour into a salsa dish and cool.

Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.