Salsa de Chiles Chipotles

Roasting the garlic and tomatillos in this salsa give it a wonderful and unique taste.

  • 6-8 fresh tomatillos, husked and washed
  • 2 large cloves garlic, unpeeled
  • 1-3 canned chiles chipotles, seeded
  • salt to taste

To roast the tomatillos and garlic, lay a sheet of aluminum foil to cover ½ of the bottom of a heavy skillet set over medium heat.  Lay the tomotillos on the foil for approximately 10 minutes, turning as needed until they are blackened in places and soft.  While doing this, place the garlic in the skillet, but off the foil, and turn as needed until the garlic is soft.  Allow the garlic to cool, slip off the skin and mince the cloves.  Place the tomatillos, garlic, and chipotles in a blender or food processor and puree.  Scrape into a sauce dish and, if needed, add 2 Tbs. of water to adjust the consistency.  If a smokier, and hotter, flavor is desired, stir in 1-2 tsp. of the sauce from the canned chiles chipotles.

Adapted from Authentic Mexican by Rick Bayless.

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