Tomatillo-Chipotle Salsa
Adapted from “Just Tacos: 100 Delicious Recipes for Breakfast, Lunch and Dinner,” by Shelley Wiseman (Taunton Press, $19.95). Makes 1 cup. By Judy Hevrdejs, Chicago Tribune
Ingredients
½ pound tomatillos (5 or 6)
3 large peeled garlic cloves
1 to 2 tablespoons canned chipotles en adobo with their sauce
¼ teaspoon salt
Directions
Heat oven to 500 degrees.
Line a baking tray with foil. Husk and rinse tomatillos; put on baking tray. Add garlic cloves. Roast 10 minutes. Remove garlic when it’s browned and slightly softened.
Turn tomatillos; roast 10 to 15 minutes longer until browned and softened.
Put garlic and tomatillos in a blender. Add chipotles and salt. Blend until smooth. Cool. Store up to one week in refrigerator.
Serving ideas:
Tacos: Set out guacamole, chopped fresh cilantro and piping- hot sautéed chicken or beef strips, plus warm tortillas.
Quesadillas: A half-hour before kickoff, fold flour tortillas in half, tuck Jack cheese slices inside and arrange the folded packets on a baking sheet. To serve, heat cheese-filled tortillas in a 400-degree oven just until cheese begins to melt. Serve immediately.
Tostadas: Arrange crisp-fried corn tortilla rounds on a baking sheet. Spread a tablespoon of canned refried beans atop each, sprinkle with shredded cheese. Heat in a 400-degree oven until cheese begins to melt. Serve.
