Like many people, I view the entire year as a grilling season that never ends. I even remember grilling in the garage when we lived on Kodiak Island in Alaska!
What better complement to your grilled veggies or meats than a tasty, easy to make, salsa?
This recipe was given to me by my daughter, Inga. I’m not sure where she got it. I tasted it at her home one year and I knew I had to make it soon! I bought the tomatillos and got to work. I already had all the other ingredients. I’ve eaten some every day since then!
If you are a gardener, you might want to try growing your own tomatillos. Inga has great luck with them, but I haven’t. I may try again this year, but they are so easy to find in my local grocery stores.
I know you’ll look for any excuse to make this – and eat it, too! For those of us who watch our waist, this recipe contains almost no calories or carbs and no fat!
Roasted Tomatillo-Chile Salsa
10 ounces tomatillos, husks removed, tomatillos rinsed and dried
(The number would depend on the size of tomatillos, but generally about 12-15)
4 cloves garlic, unpeeled
3 chipotle chiles (canned in adobo sauce)
1 teaspoon coarse salt
1pinch sugar
¼ cup chopped fresh cilantro
Preheat broiler. Place tomatillos and garlic on a baking sheet. (I sprayed it with a light coating of canola oil spray)
Broil, turning occasionally, until charred, about 8-10 minutes.
When cool enough to handle, squeeze garlic from skins into a blender. Add chipotles and tomatillos to blender. Process until combined. Add salt, sugar and cilantro. Pulse until smooth.
Notes from Inga: I don’t cut the tomatillos. They get very soft after cooling down from the broiling and you can throw them in the blender whole. I buy the smallish can of chipotles and it will usually make 3-4 batches. I get a few baggies opened up and ready to fill. Once I open the can, I put 3-4 in each baggie, plus the ones in the blender for the current batch, then split the sauce between each baggie. I keep the baggies in the freezer for the next batches. Some chiles are bigger than the others, so that’s why some baggies get 3 chiles and others 4. Just eyeball it.
A hui hou!