Tomatillo Chipotle Salsa

When I first met my friend Christine, I couldn’t imagine her life.  Really, she has it really, really rough.  I could never imagine life in her shoes.  I wouldn’t trade places with her if you paid me a million dollars.  No, it wasn’t a bad childhood or a traumatic past.  The girl is allergic to tomatoes.  THE HORROR!

Really, I can’t imagine my life without tomatoes.  Especially this time of year, I feel like I consume a salted tomato on practically a daily basis.  And any time I throw a BBQ, tomatoes are often plentiful.  Like in the grilled corn salad.  And the black bean salsa.  They are everywhere.  But after being friends with Christine for nearly 6 years, I’ve learned to scale back, remind myself to have a few non-tomato options for poor Christine.  Or keep a little bowl separate before I toss the tomatoes in.  And after being at countless parties at my house, she’s never been able to eat the black bean salsa.  Tragedy, really.

So when I came across this salsa recipe (I kid you not), my first thought was “Hey, Christine could eat this salsa!!”  So when they RSVPed that they would be at our most recent BBQ, I knew I had to make it.  And whoa, was it everything I wanted it to be and more.  Smoky deliciousness on a chip.  And Christine approved :)

One year ago: Mega Bery Crisp

Chipotle Salsa with Pan-Roasted Tomatillos
courtesy of Mexican Everyday, by Rick Bayless, as seen on Elly Says Opa!
(I doubled the recipe to have lots of the party, this is the single recipe)

2 tbsp olive oil
4 medium tomatillos, husked, rinsed, and cut in half
3 large garlic cloves, peeled
2 small chipotles in adobo (resulted in pretty spicy salsa, adjust if you need to)
1/4 cup water
1/2 tsp salt

Heat oil in a large nonstick skillet over medium heat.  Lay the tomatillos (cut side down) and garlic in the pan.  Roast for 4-6 minutes or until the bottoms are well browned.  Flip, and brown the other side, an additional 4-6 minutes.  Be careful not to burn garlic.  Tomatillos should be completely soft. 

Scoop garlic and tomatillos into a food processor and add the chipotles.  Add water and salt, and puree until it comes together in a coarse puree.  Thin with more water if necessary.  Cool and serve. 


One thought on “Tomatillo Chipotle Salsa

  1. Pingback: Quinoa Burrito Bowls « Peace, Love and French Fries

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