Tomatillo Chipotle Salsa

I was reading the May 2011 issue of Martha Stewart and came across a yummy salsa recipe this week, so I decided that today would be a good day to try it. It's super easy to make.

The Recipe:

6 Tomatillos, husked, wasked and quartered

3 Garlic Cloves (unpeeled)

Canned Chipotle Chiles in Adobo Sauce.

1/4 tspn sugar * I used it , but wouldn't next time.

Coarse Salt * I used regular salt.

*I also added a pinch of Cumin ( Not in the orginal recipe), but added a very yummy flavor!

Directions:

1.) Cook Tomatillos and garlic on a cast iron skillet, until cahrred all over. Over Med-High Heat. Transfer to plate to cool.

 

 
 
 
 

 

2) Peel garlic and finely chop Tomatillos and Garlic and mix together, along with the Chipotle Chiles.( I put them in my Mini food Processer and chopped them all together.

3) Add Salt and sugar, but I would omit the sugar and add a dash of cumin.

4) Put in a jar or container with a tight lid and let cool. Refridgerate up to a week.

 
 

 

Ok a word about the Chipotle Chiles in adobo sauce. These Chipotles can be Hot and although Martha says to add 4 of these chiles, That would be way to hot! REALLY Martha? I bet you can even take this kind of heat.

So I say start with 2 and blend it all together, taste before adding any more. I added 3 and it is about as Hot as I can enjoy it, of course my Mikey loves this amount of heat. I would say 3 would be considered Med hot. and 2 considered spicy, but more like just medium. I just froze the rest of the canned chipotle chiles for another sauce later.

 

 

We will enjoy this on our tacos for dinner tonight!