If you haven’t had chipotle salsa, you haven’t lived! Well maybe that’s a bit dramatic, but a nice spicy, chipotle salsa is my absolute favorite thing to put on a tortilla chip (other than guacamole of course). The 3 ingredients come together in a perfectly harmonious combination of smoky, sweetly tangy, and roasted garlic flavors. This salsa is easy to make (I think from start to finish it took me 10 minutes), and is good on so many things. Try it with your favorite tortilla chips, tacos, eggs, grilled chicken, beef, fish, you get the idea. Tonight I’m serving it with some chorizo and egg breakfast tacos.
from: Mexican Everyday
makes: about 2 cups
6 garlic cloves, peeled
8 medium (about 1 pound total) tomatillos, husked, rinsed, and cut in half
4 canned chipotle chiles en adobo (or more, if you like really spicy salsa)
Set a large non-stick skillet over medium-high heat (if you don’t have a non-stick, lay in a piece of foil). Place the garlic and the tomatillos (cut side down) in the skillet. 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 or food processor, along with the chiles, and 1/2 cup water. Process to a coarse puree. Pour into a salsa dish and cool. Thin with a little additional water if necessary. Taste and season with salt to taste.