Tomatillo-Chipotle Salsa

 Do you ever have grocery store friends? You know, the people you inadvertently follow through the grocery store because you’re following the same route at a similar pace?

About halfway through my shopping trip, I start to wonder about those people…

Why did she come to the grocery store at 10AM in her pajamas? I wonder if I could pull that off?

Wow, that’s a lot of butter, I wonder if she bakes?

Salami, peanut butter, Ritz crackers, and frozen pizza? I bet he’s single.

One day I was following a Mexican woman about my age in the produce aisles and she was grabbing gigantic bags of jalapeno peppers, onions, and tomatillos. I buy my jalapenos one or two at a time so I was curious what she was making. A restaurant-sized jug of salsa verde?

Suddenly craving salsa verde, I grabbed a couple pounds of tomatillos myself. I swear it was just a couple days later when I got my May issue of Bon Appetit in the mail and nestled among a half dozen mouth-watering Cinco de Mayo recipes was a recipe for Tomatillo-Chipotle Salsa. It was destiny.

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Ohhh this is good salsa. It’s tangy, smoky, spicy and slightly sweet. Perfect with the blue corn chips my kids talked me into getting. They were completely fascinated with them. The salsa was a little too spicy for them, despite my light hand with the chipotles, but my husband and I happily spooned it onto salads, scrambled eggs, and anything we could think of all week.

Tomorrow I’ll have a couple fantastic and super simple taco ideas!

Tomatillo-Chipotle Salsa

Ingredients:

1 lb tomatillos, husked and rinsed

1 small onion, sliced into 1/4-inch thick rounds

4 garlic cloves, unpeeled

3 chiles from a can of chipotle chiles in adobo sauce, seeds removed (I used 1 tsp pureed, about 1 chile)

1/4 cup chopped fresh cilantro

salt, to taste


Directions:

Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil and arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning tomatillos occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer roasted vegetables and garlic to a processor, along with all of the juices from the pan. Add chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt.


Makes about 2 cups.


Nat's Notes:

1. You can find canned chipotles in adobo sauce in the latin/ethnic aisle of your grocery store.

2. If you've never used tomatillos, they look like green tomatoes covered in a paper-like husk. Just remove the husk and give them a quick rinse before roasting.


from Bon Appetit May 2011