Smoky Chipotle Salsa With Pan Roasted Tomatillos Food

CHIPOTLE TOMATILLO SALSA

Steps:

• To roast tomatillos:.
• Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
• Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
• Transfer to a blender. Add the remaining ingredients and puree until smooth.
• Store in a container in the fridge 2-3 days.

SALSA DE TOMATILLO CON CHIPOTLE

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

SMOKY CHIPOTLE SALSA

Steps:

• Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.
• Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.