Tomatillo Salsa

  • 3/4 cup tomatillos, husked and washed
  • 5 garlic cloves, skins on
  • 1 chipotle chile
  • 2 teaspoons cilantro, chopped
Preheat broiler. Place tomatillos on a baking pan stem-side down and broil for 3 to 5 minutes or until blackened on top. Turn tomatillos and broil until blackened on the other side. Remove pan from broiler and allow the tomatillos to cool.

Place garlic cloves, skins on, in a dry sauté pan. Heat pan over a medium burner. Toast garlic, turning occasionally, until garlic is browned in spots and soft to the touch. Cool and peel garlic.

Combine tomatillos, garlic, and chipotle chile in the work-bowl of a food processor. Process to a smooth consistency. Transfer the contents of the work-bowl to a mixing bowl, and fold in 1 tablespoon water and the remaining ingredients. Season with salt to taste and refrigerate until use.
Yield: 6 servings