Salsa Chipotle con Tomate Verde Asado
INGREDIENTS
- 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
INSTRUCTIONS
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.
