What's for dinner: Chipotle salsa with roasted tomatillos
Posted by 3Dsound at Saturday, July 05, 2008 9:16 AM and is filed under Pork,Vegetarian,Beans,What's for dinner,draggin' the line,Recipe,Chile,BEEF,Food 
9th in a food series
Draggin' the line
My daughter spent the Fourth of July with her mother, so I wanted to make something special (but quick) to eat for supper on Thursday night. I also wanted to use up some of the food in the refrigerator...
Naturally, all of that led to a steak on the grill.
And to go with that steak, I made a batch of Rick Bayless's chipotle salsa with roasted tomatillos – served with homemade black beans, left-over long-grain brown rice, and steamed sugar snap peas.
Rick Bayless offers a lot of praise for this salsa in his cookbook Mexican Everyday (page 149). And it's all deserved. The stuff's fantastic on rice and beans, as well as on steak (and on hamburgers and pork chops; never tried it on chicken or fish) – and yes, my daughter went for more salsa as often as I did.
Ingredients
3-4 medium-large garlic cloves, peeled
1 pound tomatillos ($1.20 per pound), husked, rinsed, trimmed and cut in half
2 canned chipotle chiles in adobo sauce + some sauce
about ½ teaspoon salt
Procedure
Heat a nonstick skillet over medium-high heat. If you don't have a nonstick skillet, lay a piece of aluminum foil in the skillet. Lay in the garlic and tomatillos, cut side down, and cook for 3 to 5 minutes until browned. Turn the garlic and tomatillos over and continue to cook until the other side is browned and the tomatillos are soft.
Transfer the garlic and tomatillos to a blender, along with the chiles, some adobe sauce and a few tablespoons of water. Process to a coarse paste. Taste the salsa; season with a few pinches of salt. Process again until smooth. Pour salsa into a bowl and let cool.
What's for dinner? See the series.
Yum. I can make this. I like this series.
(But the whole homeschooling thing - ugh. I'm with you on that).
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