This is a great all-around salsa. I use it as a sauce for fish and shrimp, in burritos, with chips, and I use it to simmer things in, like left-over shredded chicken or tofu
2 pounds tomatillos, peeled and charred on a grill or under the broiler*
1 large brown onion halved horizontally and charred all over. Blacken it really well, then as soon as it is cool enough to handle, use the edge of a knife to scrape the char away. A little charring remaining is fine.
2-3 medium to large garlic cloves, unpeeled and roasted as above. Cook just until the skins are golden and the garlic has softened in the skin.
1 bunch cilantro (I prefer to use the stems only for purees. The bits of leaves that remain discolor quickly)
2-3 chipotle chiles en adobo**(more or less depending on how hot you like your salsa)
1-2 tablespoons adobo sauce from the can**
Juice of 1 medium to large lime
2 tablespoons olive oil
Pinch of salt
Chop onion into medium dice.
Peel the garlic, de-germ if necessary, and mince.
Put onion and garlic into a blender with everything else except ½ the tomatillos. Puree until almost smooth.
Add remaining tomatillos and blend until still a little chunky, or add all tomatillos at once and just puree until silky, your choice.
Taste for balance. Elements to taste for here will be salt, lime juice, and chili.
*Tomatillos have a papery outer skin and sticky surface. To easily remove the outer skin, rinse the tomatillos with very hot water and peel it off.
**You can substitute 1-2 tablespoons Bufalo Brand Chipotle Pepper Mexican Hot Sauce for the chipotle chiles and adobo sauce. It is not as spicy, and is easier to control. You can find this bottled sauce in most grocery stores and in Mexican groceries. Look for a tallish, tapering, thin-necked bottle. This sauce is very versatile and has many uses.
YIELD: About 4 cups
SOURCE: Chef Andrew Cohen (Inspired by many taquerias)