RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA
Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes, and tomatillos together. A blender can also be used.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
- On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
- Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
- Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.
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Nanaameyaw
[email protected]I made this salsa for a party and everyone loved it! It's so easy to make and it tastes amazing. I will definitely be making this again.
Faisal Calicut
[email protected]This salsa is absolutely delicious! I love the smoky flavor of the chipotles and the freshness of the tomatillos. It's the perfect salsa for any Mexican dish.
Atif Nouman
[email protected]I've tried many tomatillo-chipotle salsa recipes, but this one is by far the best. It's so easy to make and the flavor is out of this world. I love the smokiness from the chipotles and the tanginess from the tomatillos.
Salahuddein Salah
[email protected]This salsa is amazing! I love the fresh, tangy flavor of the tomatillos and the smokiness of the chipotles. It's the perfect salsa for tacos, burritos, or just eating with chips.
EDOARDO DI PIRRO
[email protected]This salsa is pretty good. I liked the smokiness of the chipotles, but I found it to be a little too spicy for my taste. Next time, I'll use fewer chipotles.
Bearofkratos
[email protected]I made this salsa for a party and it was a hit! Everyone loved the smoky flavor of the chipotles. I will definitely be making this again.
Nikki Helms
[email protected]This salsa is super easy to make and so flavorful! I love that it uses fresh ingredients. I will definitely be making this again.
Tricia Blake
[email protected]I've been making this salsa for years. It's my go-to recipe for any Mexican-inspired dish. It's always a crowd-pleaser.
raja naseebullah
[email protected]This salsa is fuego! It has the perfect balance of smokiness, heat, and acidity. I used it as a topping for tacos, and it was a huge hit.
Menzuu Ali
[email protected]I just made this salsa and it is delicious! I used canned chipotles in adobo, and it added the perfect amount of spice. I will definitely be making this salsa again.
Loy Ramadhani
[email protected]This tomatillo-chipotle salsa has got it all! I was amazed at how I could taste the fresh, tangy tomatillos perfectly complemented by a subtle smokiness from the chipotle. It has a beautiful color and is so easy to make.