This recipe, with a whopping three ingredients, is about as simple as salsa gets. The great thing about a recipe with so few ingredients is that it allows the flavors of each ingredient to really shine. Tart tomatillos are the perfect choice for this salsa, but you can replace them with tomatoes for a sweeter flavor. The chipotles add so much smokiness, which is my favorite part of this salsa. It’s got some kick to it, so reduce the amount of chipotles if you don’t like things too spicy. Since the garlic is pan-roasted, it has a more mellow flavor than raw garlic. It blends in well without being overpowering. We like to serve this with homemade tortilla chips, and it never fails that we end up eating most of it while we’re cooking the rest of our meal. This salsa is just that good. To make the tortilla chips, brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 minutes. Also, we frequently double this recipe with no problems. If you’re making it for a crowd, I’d recommend doubling it because it disappears quickly!
Chipotle Salsa with Pan-Roasted Tomatillos
Makes about 1 1/4 cups
4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces)
3 cloves garlic, peeled
2 chipotles in adobo (more or less depending on the level of heat you want)
Place a large, nonstick skillet over medium-high heat. Lay the tomatillos, cut side down, into the skillet. Add the garlic and cook for about 4 minutes, or until tomatillos are browned. Flip and continue cooking until the other side is browned. Make sure the tomatillos are soft before removing them from the skillet.
Place the tomatillos, garlic and chipotles into the bowl of a food processor. Add about 1/4 cup of water and salt to taste. Pulse until the salsa is smooth, adding more water to reach desired consistency.
Adapted from Elly Says Opa, originally from Mexican Everyday by Rick Bayless