Salsa de Tomatillo Asado con Chipotle (Roasted Tomatillo Salsa with Chipotle and Roasted Garlic)

Name: Salsa de Tomatillo Asado con Chipotle (Roasted Tomatillo Salsa with Chipotle and Roasted Garlic)
Total time: PT0D0H0M
Yield: makes 1 1/4 CUPS
Ingredients: 8 oz. tomatillos, husked and rinsed; 6 cloves garlic, peeled; 3 dried chipotle chiles, stemmed; 1 ⁄ 2 tsp. kosher salt

Serves
makes 1 1/4 CUPS

TODD COLEMAN

Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.

Ingredients

8 oz. tomatillos, husked and rinsed
6 cloves garlic, peeled
3 dried chipotle chiles, stemmed
¹⁄₂ tsp. kosher salt

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Instructions

Step 1

Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes; let cool.

Step 2

Meanwhile, heat a 12″ cast-iron skillet over medium-low heat; add garlic and chiles, and toast, turning, until chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and 1⁄2 cup water; blend until smooth. Let cool.

Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes; let cool.
Meanwhile, heat a 12″ cast-iron skillet over medium-low heat; add garlic and chiles, and toast, turning, until chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and 1⁄2 cup water; blend until smooth. Let cool.