Smoky Chipotle Salsa with Pan-Roasted Tomatillos

Servings: 1  1/4 cup

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.