We had a bbq with the neighbors yesterday and I wanted to serve an appetizer. Guacamole immediately came to mind, followed shortly thereafter by salsa. It all seemed meant to be when I remembered that I had some chipotle peppers in adobo sauce
I think this was my first salsa success. I worked off of this recipe on recipezaar, substituting canned tomatoes for fresh and adding one fresh tomato at the end (I won’t do this next time - but it seemed necessary because the salsa was WAY too hot). The tomatoes get roasted with some garlic - I think this really makes this shine, plus the smokiness of the chipotles of course. I want to try this next time with fresh tomatoes, so I can get a bit of charred skin in there.
Word of advice: start with one chipotle chile then work your way up until the desired level of heat is achieved.
Chipotle Tomatillo Salsa
1 14oz can plum tomatoes
2 Tbsp olive oil
5 cloves garlic, skins intact
1/2 sweet onion, roughly chopped
3 canned chipotle chiles
2 tablespoons fresh cilantro
a small pinch of sugar
a good pinch of salt
1 large tomato, finely chopped
juice from one wedge of lime
Preheat the oven to 200C / 390F.
Pour the olive oil into a baking tray. Add the tomatillos, plum tomatoes and garlic cloves. Roast in the oven for about 45 minutes, stirring occasionally, until the garlic is soft and the tomato juices have reduced a bit.
Peel the garlic and add that and the tomato mix to a blender or food processor, along with the onion, chipotle chiles, cilantro, sugar and salt. Pulse a few times until the salsa is fairly smooth. Poor the mix into a bowl.
Add the fresh tomato and lime juice. Taste and add more salt if necessary.
Let the salsa refrigerate for at least an hour or two to really let the flavors blend.
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