Smoky Chipotle Salsa

A recipe from Rick Bayless that needs no adapting. It's wonderful as it is. I am going to be experimenting with this one quite a bit in my cooking.

Ingredients:

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)


Set a nonstick skillet over medium-high heat. Once warmed, 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.

Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water. Process to a coarse purée. Pour into a salsa dish and cool.

Thin the salsa with a little additional water, if necessary, to give it an easily spoonable consistency.


Mr. Bayless says that you can replace the tomatillos in this chipotle salsa recipe with roasted tomatoes (two 4-ounce plum tomatoes, roasted like the tomatillos, or half a drained 15-ounce can of fire-roasted tomatoes), but keep in mind that the tomato will tip the flavor toward sweet rather than tangy.

A little cilantro, fresh thyme, or parsley would be welcomed as well as green or white onion. A splash of mescal (or the less-smoky tequila) makes a borracha (drunken) salsa that’s dynamite.