How to Make Chipotle Salsa

This salsa is great on tostadas with carnitas and refried black beans, as well as plain with chips. Serves a small get-together.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 garlic cloves - unpeeled
• 1 medium onions - peeled, cut into thick rings
• 1 tsp. salt
• 1/2 tsp. sugars
• 8 sprigs cilantro - leaves only, coarsely chopped
• 4 canned chipotle chiles - stemmed, seeded and cut into thin strips
• 1 lb. tomatillos, fresh , husked and rinsed
• 1/2 tsp. sugars
• 8 sprigs cilantro - leaves only, coarsely chopped
• 1 medium onions - peeled, cut into thick rings
• 4 canned chipotle chiles - stemmed, seeded and cut into thin strips
• 6 garlic cloves - unpeeled
• 1 lb. tomatillos, fresh , husked and rinsed
• 1 tsp. salt

1. Put the tomatillos, garlic and onion on a cast-iron griddle or skillet over medium heat. Cook - turning occasionally - until the tomatillos are soft and black in spots.

2. The garlic will get soft in its skin and the onion will get brownish-black in spots. Remove all ingredients from the griddle.

3. Peel the garlic and place in a food processor with the tomatillos, salt, onion and 2 tbsp. water. Process to a coarse puree.

4. Stir the tomatillo puree together in a large bowl with the chipotle chiles, cilantro and sugar. Let sit for 30 minutes.

5. Taste for seasoning and texture and add more salt, sugar or water as needed.

Tips & Warnings

• Getting everything nice and dark on the griddle is the key to bringing out the flavors in this recipe.
• This salsa will thicken as it sits, so you may need to add extra water to maintain the right consistency. Add more salt or sugar if you have to add water.

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