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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones. Ingredients:
1 pound 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 |
Directions:
1. 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.
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