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LOCATION: Recipes >> Salsa >> Chipotle Tomatillo 02

Print this Recipe    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.

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