TOMATILLO-CHIPOTLE SALSA

TOMATILLO-CHIPOTLE SALSA image

Yield 2 cups

Number Of Ingredients 8

Previous Next

1 lb.tomatillos (about 10 medium), husked, rinsed
1 small onion, sliced into 1/4"-thick rounds
4 garlic cloves, unpeeled
3 canned chipotles in adobo, minced
1/4 cup chopped fresh cilantro
Kosher salt
ingredient info:
Look for tomatillos, the green, tomato-like fruit with a papery husk, and canned chipotles in adobo at better supermarkets and at Latin markets.

Steps:

Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.