This more complex salsa balances spicy smoky chipotles, one of our favorite chiles, with tart tomatillos.
Yield : Makes about 1½ cups
Ingredients
- 1 small onion, chopped
- 2 garlic cloves peeled
- 2 dried chipotle chiles
- ½ bunch cilantro, leaves and stems
- ½ cup water
- 2 teaspoons coarse salt, or to taste
- ½ to 1 teaspoon sugar, or to taste
- ½ pound tomatillos, husked, washed, and roasted (see Notes)
- Juice of 1 lime
Directions
Combine the onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes. Transfer to a blender. Add the remaining ingredients and puree until smooth. Store in a container in the refrigerator 2 to 3 days.
Notes
How To Roast Tomatillos or Tomatoes:
We prefer to roast tomatillos and tomatoes under the broiler, but when we are in a rush, a flat pan does a fine job. Place the whole fruit (husk tomatillos first) in a hot skillet or cast iron griddle over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
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