This is a simple variant on a typical table sauce. You could make this with red tomatoes instead of tomatillos and a non-smoked chile for something more similar to what you might see at your favorite taqueria or in a bottle. Cherie and I favor the smokey flavor of chipotle chilis and this is popular with us.
INGREDIENTS
Yield: ~ 1 cup
3 medium fresh tomatillos - husked and washed (about 4-6 ounces by weight)
3 lare cloves garlic, unpeeled
3 canned chipotle chilis, seeded plus one tablespoon adobo sauce
(buy the canned chipotle chilis in adobo)
Salt, about ¼ teaspoon or to taste
1 teaspoon water
PREPARATION
1. Roast the tomatillos and unpeeled garlic: Using a comal, heavy skillet or griddle pan roast the tomatillos and garlic over medium heat. Heat both tomatillos and garlic until you see black spots developing and then turn. Turn frequently until both are soft, about 15 minutes. Then let cool, slipping off the skins of the garlic and chopping them up.
2. Place all the ingredients in a blender or food processor (I prefer blender for this) and puree. Add more water if too thick for your tastes.
