Grilled Tomatillo-Chipotle Salsa (Salsa de Tomatillo Asado con Chile Chipotle)
Preheat grill to medium.Advertisement
Oil the grill rack (see Tips). Grill tomatillos, starting with the stem end down and turning once, until blackened on both sides and slightly deflated, 15 to 25 minutes total, depending on size. Let cool to room temperature, about 10 minutes.
Meanwhile, mash garlic and salt on a cutting board with a fork to form a paste.
Transfer the tomatillos to a food processor or blender. Pulse to a very coarse puree. Add the garlic paste and chile powder to taste; pulse once or twice to combine.
Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 3 days.
Chipotle peppers are dried, smoked jalapeño peppers. Look for ground chipotle chile powder with other specialty spices in large supermarkets.
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
1 1/2 vegetable