Salsa: Chipotle Tomatillo 02 by Recipe Cottage

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	Chipotle Tomatillo 02

		Roasted Tomatillo-Chipotle Salsa Makes about 2 1/2 cups. 4 to 6 dried chipotle chilies, stems removed or 4-5 chipotles in adobe 6 large unpeeled garlic cloves 1 pound tomatillos, husked and rinsed salt sugar, optional If using dried chilies, heat a dry griddle or heavy skillet over moderate heat. Add half the chilies and toast, pressing down on them with a metal spatula, until they start to crackle. Turn and toast the other side. Transfer to a bowl and repeat with the remaining chilies. Cover the chilies with hot water and let soften for 30 minutes, stirring occasionally. Drain the chilies. If using canned chilies, wipe off the adobo. Heat a dry griddle or heavy skillet over moderate heat. Toast the garlic, turning occasionally, until softened and blackened in spots, about 15 minutes. Let cool, then peel and roughly chop. Meanwhile, preheat the broiler. Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once, or until blackened in spots and softened. Let cool on the baking sheet. Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chilies and roasted garlic. Puree until thickened and smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed; finely chop the chilies and add them to the tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water, so the salsa has a spoon able consistency. Season with salt, plus a little sugar, if you want to soften the tangy edge.