Salsa de Chile Chipotle

Posted on 29/12/2010


If you’re following along in Authentic Meixcan, this entry is out of order, I initially skipped over Salsa Roja because I wasn’t sure about how to roast tomatoes.

In the book Chef Bayless includes a quick and easy roasting method, using a piece of foil in a pan or skillet for about 10 minutes over medium heat until the tomatillos soften and get some nice blackened spots.

After roasting the tomatillos and garlic its easy peasy.  Throw everything in the food processor and pulse until it’s a nice, smooth consistency, finish the salsa with a pinch of salt, and enjoy.

It’s really tasty, sweet, tangy, and smokey up front and a little spicy on the finish.  I’ve just been munching this with tortilla chips but I imagine it would be amazing over a nice steak or some other grilled meat.