Salsa de Tomatillo Asado con Chipotle
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
8 oz. tomatillos, husked and rinsed
6 cloves garlic, peeled
3 dried chipotle chiles, stemmed
1/2 tsp. kosher salt
MAKES ABOUT 1 1/4 CUPS
Heat oven to 500°. Place tomatillos on a foil-lined baking sheet and roast, turning halfway through cooking, until blackened in spots and cooked through, about 20 minutes let cool.
Meanwhile, heat a 12″ cast-iron skillet over medium-low heat and add garlic and chiles, and toast, turning, until chiles and garlic are blistered and blackened in spots, about 10 minutes. Transfer to a blender along with tomatillos, salt, and 1/2 cup water. Blend until smooth. Let cool.