You can enjoy this as a stand alone snacking salsa or as a salsa over poultry or pork. Enjoy!
SONORRAN-STYLE SALSA VERDE
Searing the tomatillos makes them sweeter and more complex tasting. The chipotles add a warm, smoky overtone. Serve warm or cold as a dipping salsa or as a sauce with poultry, seafood or pork.
Yield: 2 cups salsa
1 pound fresh tomatillos
1/2 cup fresh onion, coarsely chopped
1 1/2 chipotles, reconstituted with 1 teaspoon vinegar and water (see note below)
2 Tablespoons chipotle cooking juice
1 teaspoon salt or to taste
1 / 4 cup fresh cilantro or Italian flat leaf parsley
1. Wash, husk and halve fresh tomatillos. Place in heavy, cold skillet in a single layer. Place over high heat and cook uncovered until the tomatillos toward the center become brown. Then turn all tomatillos over, remove from heat and cover with a tight fitting lid. Allow to steam until soft—at least ten minutes.
2. Add to blender with all ingredients except cilantro and blend until pureed. If mixture seems thick, add additional chipotle cooking liquid or water to make desired consistency. Add cilantro and pulse to mix well.
Note: To reconstitute dried chipotles in the microwave, place them in bottom of 1 quart glass measuring cup. Add vinegar and water to cover. Cover with cellophane wrap and process on high power for five minutes or until the chiles are softened. Reserve any remaining liquid and add to salsa.