January 7th, 2012

cooking: sunlitdays

Salsa Verda Asada

So...this is going to sound silly, but I've always had problems with salsa. I can never keep the different kinds straight in my head, and I've always been more than a little intimidated about making it fresh. Which is all kinds of absurd considering some of the complex baking and cooking I've done.

One of my calendar recipes this week was for a breakfast burrito with a salsa verde asada. A salsa that called for chipotles, which I normally don't like. Plus, it used tomatillos, which I had never even picked up at the grocery store. I wasn't going to make it, but Alicia begged and begged and I caved and...ohmigod.

Not only was the salsa easy peasy, but so very good. So I'm putting the recipe here so I've got it for posterity. :D We had it with an easy breakfast burrito this morning, but there's nothing earth-shattering about that recipe at all. However, I'm going to have this in the fridge as my go-to dip for now on. Low-calorie and so much flavor...


1 1/2 pounds tomatillos, husked and well rinsed
1 small onion, sliced and separated into rings
4 cloves garlic, unpeeled
1-2 chipotle chiles in adobo sauce, chopped
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/8 tsp sugar

1. Preheat broiler. Line a pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil until soft and evenly charred, turning occasionally, for about 12 minutes. Remove from broiler and let cool.
2. Squeeze garlic out of the skins and puree with onion and chipotles in a blender until smooth.
3. Add tomatillos and pulse to a chunky consistency.
4. Add cilantro, salt, and sugar, and pulse to combine.
5. Transfer to bowl and let sit at room temperature so flavors will meld, about 30 minutes. Can be refrigerated, covered for up to 3 days.