Monday, September 7, 2009

Chipotle Salsa with Pan-Roasted Tomatillos

My first attempt at salsa. So easy & simple to make. Had a little bit of a kick to it. We thought this would be a great accompaniment to some dishes maybe not the one for chips.

Chipotle Salsa with Pan-Roasted Tomatillos


Ingredients

4 medium tomatillos, husked, rinsed and cut in half (about 8 oz.)
3 cloves garlic, peeled
2 chipotles in adobo (more if you want more heat)

Directions

Set a large nonstick skillet over medium high heat. Lay in the tomatillos (cut side down) and the garlic. When the tomatillos are well browned, about 4 minutes, flip everything over and brown on the other side. The tomatillos should be completely soft.

Scoop the tomatillos and garlic into a food processor and add the chipotles, about 1/4 cup water, and salt to taste (about 1/2 tsp.). Process everything together into a course puree. Thin with additional water if necessary.

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