Sol's Tomatillo Chipotle Salsa

By chelyc13

From Salsas and Moles

Ingredients

• 12 About 12 tomatillos, husked, washed, and dried
• 2 Roma tomatoes
• 1/2 White onion, peeled but with root end intact
• 6 cloves garlic, unpeeled
• 1/4 cup chipotles in adobo
• 2 teaspoons salt
• 1/2 bunch cilantro, roughly chopped

Preparation

Step 1

Turn on the fan over the stove. Line a large cast-iron skillet or heavy griddle with aluminum foil and set over high heat.

Roast the tomatillos and tomatoes on all sides until well charred and soft, turning a few times as possible. Roast the onion, cut side down, until it begins to soften and has a few black spots, turning it several times. Roast the garlic, in skins, turning a few times, until black spots appear.

Cut the onion into several pieces. Peel the garlic. Place both in a blender along with the chipotles, roasted tomatillos and tomatoes (and any juices), and salt. Cover and let the vegetables steam for 5 minutes, to bring out the juices. Pulse to make a fairly smooth salsa with a little bit of texture. Add the cilantro and pulse a couple more times to combine.

Pour the salsa into a serving bowl. For a thinner salsa, stir in water, up to 1 cup, a little at a time. Taste and adjust the seasoning as desired.