Author Notes: This is a very easy and remarkably flavorful salsa. The roasted tomatillos and chipotles give a great smoky flavor. —anjoma606
Makes: one quart
Ingredients
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1
pound tomatillos, husked and washed
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2
cloves of garlic
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2
chipotles en adobo
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1
fresh jalapeno chili
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14.5
ounces can of fire-roasted diced tomatoes
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1
bunch cilantro, washed and tough stems removed
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1
teaspoon kosher salt
Directions
- Broil the tomatillos on a sheet pan, 3 to 4 inches from heat, until all sides are browned and beginning to blacken. This takes up to 10 minutes. Remove from broiler and set aside.
- Put garlic cloves, chipotles and jalapeno pepper into the bowl of a food processor. For less heat, remove the seeds and veins from the jalapeno. Otherwise, leave it all in. Process until finely minced.
- Add the tomatillos, tomatoes, cilantro and salt to the food processor. Process until you reach the consistency you like.