The Smug Baldy Speaks

I’m on my way back from Phoenix as I write this and with all the great southwestern fare, it still would have been nice to have had some of this salsa. It’s simple to make and the flavor is amazing.

Prep Time: 15 minutes, cooking time: 30 minutes

Ingredients

1 to 2 pound fresh tomatillo with husks removed
6 cloves garlic, unpeeled
4-8 dried chipotle peppers depending on how much heat you want
Sea salt

Procedure

1. Make a small incision in each tomatillo and spread on a large baking sheet. Broil in 375 degree oven until collapsed and slightly charred - about 15 min. Allow tomatillos to cool for about 15 minutes.

2. Meamwhile, heat a cast iron skillet or griddle over medium high flame. Put unpeeled garlic cloves and dried peppers on the hot, dry surface and allow them to char slightly and smoke a little before turning. Turn and continue to cook like this until all sides are a little black.

3. Remove garlic and peppers from pan and place cooked peppers in a bowl of hot water and soak for at least 15 minutes. Remove from water and drain excess. Allow garlic to cool before peeling.

4. Place cooled tomatillo, peeled garlic, and softened chipotle in a blender or food processor and pulse until almost smooth. Add sea salt to taste.

You can substitute 1-2 pounds of tomatoes for the tomatillos, and the result will still be very good. I like the tartness of the tomatillos with the smoky heat of the chipotles myself. If you use tomatoes, feel free to add a small bit of cilantro and lime juice to liven it up a bit.

And as always, enjoy!