Smoky Chipotle Salsa with Pan-Roasted Tomatillos Recipe

Smoky Chipotle Salsa with Pan-Roasted Tomatillos Recipe

  • 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)
  • Salt
  1. Set a large (10-inch) nonstick skillet over medium-high heat (if you don’t have a nonstick skillet, 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.)
  2. Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and ¼ cup of water. Process to a coarse puree. Pour into a salsa dish and cool.
  3. Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous ½ teaspoon.
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