Marinades, Sauces, Rubs & Salsas

Salsa de Chile Chipotle

Ingredients

4 to 6 tomatillos (about 8 ounces), husked and washed
4 plum tomatoes (about 8 ounces)
1/2 small white onion, cut in half
4 cloves garlic, peeled
1 to 2 canned chipotle chiles with 2 teaspoons can juices
1/4 cup roughly chopped fresh cilantro leaves
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Recipe Steps

Step 1: Set up your grill for direct grilling and preheat to medium-high.

Step 2: Char-grill the vegetables on the grill until they are browned on all sides, 8 to 10 minutes for the tomatillos, tomatoes, and onion, and about 4 to 5 minutes for the garlic. (Impale the garlic on toothpicks or a skewer to keep them from falling through the grill grate.)

Step 3: Place the vegetables in a food processor. Add the chipotles, cilantro, salt, and sugar. Puree to a coarse paste, running the processor in short bursts. Correct the seasoning, adding additional salt or sugar.