This riff on classic chipotle-tomatillo salsa is shot through with the nuttiness of roasted peanuts. More than just a chip dip or condiment for tacos, this salsa is as perfectly at home on grilled fish and chicken as it is on pork chops.
The way I describe roasting the tomatillos, onions and garlic offers a simple and efficient approach you may not have encountered. If possible, I encourage you to make this with the dried chipotle rojo/morita chiles for the fullest flavors. Canned chipotles are good, but dried ones add a more smoky-rich complexity. The touch of soy or Worcestershire enhances those flavors even more.
INGREDIENTS
- About 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed OR 3 to 5 canned chipotle chiles en adobo
- 1 pound (6 to 8 medium) tomatillos, husked, rinsed and cut in half around the equator, divided use
- 1 small (4 ounce) white onion, sliced into ¼-inch rounds
- 4 garlic cloves, peeled
- 1/3 cup roasted peanuts
- 1 tablespoon soy or Worcestershire sauce (aka salsa inglesa in Mexico)
- Salt
- A little sugar (optional)
INSTRUCTIONS
Toast and soak dried chiles (if using). If using dried chipotle/morita chiles, scoop them into a small skillet set over medium heat and stir for a couple of minutes until aromatic (you may notice a little change in color); slide into a small bowl, cover with hot tap water and soak for 20 minutes. If using canned chipotles, simply set them aside.
Roast the vegetables. Heat a broiler and adjust the rack to its highest position. On a rimmed baking sheet (lined with foil, if you wish, for easy clean up), spread out the tomatillos (cut side down), the onion rings and the garlic. Slide into the rack set at the highest position and broil until the tomatillos have changed color and are splotchy brown, about 8 minutes. About halfway through the broiling, remove the tray and turn over the onion and garlic to keep them from burning. Cool.
Finish the salsa. Set aside the onion. Drain the dried chiles. Transfer the chiles (rehydrated or canned) into a blender jar along with half of the tomatillos, garlic, peanuts, soy or Worcestershire sauce. Blend until smooth, adding a splash of water if needed to keep the blender blades moving. Roughly chop the onion and add it to the blender along with the remaining tomatillos. Pulse several times, until the salsa is the perfect chunky-smooth texture for you. Stir in enough water to give the salsa an easily spoonable consistency, usually about ½ cup. Taste and season with salt (usually about 1 teaspoon) and sugar (I find a teaspoon brings forward the chile flavors).
