Riffs on Chipotle Salsa:

You can replace the tomatillos with roasted tomatoes (two 4-ounce plum tomatoes, toasted like the tomatillos, or half a drained 15-ounce can of fire-roasted tomatoes), but keep in mind that the tomato will tip the flavor toward sweet rather than tangy. A little cilantro, fresh thyme or parsley is always welcome, as is green or white onion – especially if it’s grilled. A splash of mescal (or the less-smoky tequila) makes a borracha (drunken) salsa that’s dynamite. Instead of pureeing the chiles, you can finely chop them and add them to the pureed (green) base; they’ll show up as a little red flecks, and the salsa will be less smoky.

Easy Chipotle Sauté:

In a very large (12-inch) skillet, sauté 1 sliced white onion with 1 to 1 ¼ pounds cubed boneless chicken breast, pork tenderloin, steak, shrimp or firm tofu until well browned. Add the salsa and stir-fry until everything is done as you like, dribble in a little water if the sauce is too thick for you. This is really good sprinkled with chopped cilantro.