Recipes from Mexico :: Mexican Salsas and Condiments
A simple, hot smoky table sauce that is delicious with grilled meats. You can also sprinkle and distribute it on tacos.
3 fresh tomatillos, husked and washed
2 cloves garlic, unpeeled
3 canned chiles chipotles, seeded
1/4 tsp. salt
Lay a square or rectangular of aluminum foil in a cast iron skillet set over med. heat; set the tomatillos on top of the foil. Turn often until soft and blackened in spots, about 10 mins.
While the tomatillos are roasting, toast the garlic on an uncovered or without a lid spot on the skillet, turning frequently until soft, about 15 mins.; cool, slip off the skin and chop.
Place the tomatillos, garlic, chipotles and 2 Tbsp. water in a blender container and purée. Scrape into a sauce dish, season with salt, and stir in a little more water to give it a light, saucy consistency. If a smokier flavor is desired, stir in a tsp. or two of the sauce from the canned chiles chipotles.
