The fact that I’ve had Rick Bayless’s Everyday Mexican for 2 months now and have already made 4 recipes from it is a testament to its awesomeness. No, really. First of all, I am not a cookbook person. Despite my major addiction to owning books (if you could see the shelves behind me that are actually bowing from too much weight, you’d understand) and my love for food, cookbooks have never been my thing. Aside from a few freebies I picked up at a housewares show a while back, I think I only own about 4 or 5 cookbooks.
What’s so great about this book is that the recipes truly are “everyday.” They have minimal ingredients, take very little time, and are incredibly simple to make. You’d never know it from the taste, though. This is my second salsa from this book and it’s quite similar to the first, only it’s made with chipotles instead of arbol chiles, so it’s a little smokier.
This was a really delicious, authentic salsa. Since there are so few ingredients, all of them really came through–a nice smokiness from the chipotle, a little tang from the tomatillos (and you can use tomatoes if you want; it will just be sweeter), and a slight punch from the garlic (but not too much, since it’s pan roasted). I kept mine a little thicker than the “spoonable” consistency Bayless calls for, but this is all up to your preference, of course.
Chipotle Salsa with Pan-Roasted Tomatillos
4 medium tomatillos, husked, rinsed and cut in half (about 8 oz.)
3 cloves garlic, peeled
2 chipotles in adobo (more if you want more heat)
Set a large nonstick skillet over medium high heat. Lay in the tomatillos (cut side down) and the garlic. When the tomatillos are well browned, about 4 minutes, flip everything over and brown on the other side. The tomatillos should be completely soft.
Scoop the tomatillos and garlic into a food processor and add the chipotles, about 1/4 cup water, and salt to taste (about 1/2 tsp.). Process everything together into a course puree. Thin with additional water if necessary.