Roasted Tomatillo Chipolte Salsa

[Guest guest]

I love chipolte peppers, especially the ones that come in adobo

sauce. They've got such a wonderful smokiness to them, and bring a

lovely complex flavor to whatever you add them to.

 

The chipolte peppers in this salsa bring the heat, while the roasted

tomatillos and vegetables give it a great smoked flavor. On the heat

scale of 1-5, this ranks in at about a 4.5, so if you're heat-

sensitive, decrease the amount of chipoltes. For a picture of the

finished recipe, head to http://www.28cooks.com

 

Roasted Tomatillo Chipolte Salsa

6 tomatillos, husks removed

4 plum tomatoes

5 cloves garlic

1 small vidalia onion

3 canned chipolte peppers

2 tsp of adobo sauce (from the chipolte peppers)

1/2 tsp sugar

3 tbsp fresh cilantro

 

In a large heavy pan over high heat, place tomatillos, tomatoes,

garlic, and onion. Roast 8-10 minutes, stirring occasionally, until

there are roasted spots on veggies. Remove from heat, place on a

plate, and cool for a few minutes. Place in food processor with

chipolte peppers and sugar, and process until still chunky. Add

cilantro, and pulse a few times until desired consistency. Allow to

rest in the refrigerator for a few hours for flavors to mix well.

 

Enjoy!

Christiane