Title: Roasted Tomatillo-Chipotle Salsa
Categories: Salsa
Yield: 1 Servings

4		To 6 dried chipotle chiles, stems removed or 4-5 chipotles i
6	lg	Unpeeled garlic cloves
1	lb	Tomatillos, husked and rinsed
		Salt
		Sugar, optional

If using dried chiles, heat a dry griddle or heavy skillet over moderate heat. Add half the chiles and toast, pressing down on them with a metal spatula, until they start to crackle. Turn and toast the other side. Transfer to a bowl and repeat with the remaining chiles. Cover the chiles with hot water and let soften for 30 minutes, stirring occasionally. Drain the chiles. If using canned chiles, simply wipe off the adobo.

Heat a dry griddle or heavy skillet over moderate heat. Toast the garlic, turning occasionally, until softened and blackened in spots, about 15 minutes. Let cool, then peel and roughly chop.

Makes about 2 1/2 cups.

Meanwhile, preheat the broiler. Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once, or until blackened in spots and softened. Let cool on the baking sheet.

Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chiles and roasted garlic. Puree until thickened and smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed; finely chop the chiles and add them to the tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water, so the salsa has a spoonable consistency. Season with salt, plus a little sugar, if you want to soften the tangy edge.

NOTES : This very simple building-block recipe needs only three basic ingredients. Add anything more than salt and sugar and you're gilding the lily.

Recipe by: Rick Bayless's Mexican Kitchen

From: Greg Hastings

Date: Sun, 29 Dec 1996 09:41:58 -0800

previous

next