Tomatillo and Chipotle Salsa
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
- Servings: 4
- Yield: Makes 1 1â„2 cups
Source: Martha Stewart Living, May 2011
- 6 tomatillos, husked, rinsed, and quartered
- 3 garlic cloves (do not peel)
- 4 canned chipotle chiles in adobo sauce, coarsely chopped
- 1/4 teaspoon sugar
- Coarse salt
Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.