Roasted Tomatillo-Chipotle Salsa

* Exported from MasterCook *

Roasted Tomatillo-Chipotle Salsa

Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 1 Preparation Time :1:00
Categories : Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each to 6 dried chipotle chiles -- 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 chiles, heat a dry griddle or heavy skillet over moderate
heat. Add half the chiles 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 chiles. Cover the chiles
with hot water and let soften for 30 minutes, stirring occasionally. Drain
the chiles. If using canned chiles, simply 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.

Makes about 2 1/2 cups.

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 chiles and roasted garlic. Puree until thickened and
smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic
until coarsely pureed; finely chop the chiles 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 spoonable consistency. Season with salt, plus a
little sugar, if you want to soften the tangy edge.

- - - - - - - - - - - - - - - - - -

NOTES : This very simple building-block recipe needs only three basic
ingredients. Add anything more than salt and sugar and you're gilding the
lily.


- - - - - - - - - - - - - - - - - -