Chipotle-Tomatillo Salsa

Robyn's Cookin''s Note:

This definitely isn't a mild salsa. However, the heat comes from a few small chiles, all of which are required for the flavor. The chile tepins in particular are very small, but they round out the flavor in a subtle but wonderful way so I don't advise leaving them out. (To cut the heat a bit, you can try removing some of the seeds in the chipotles, but it's messy business with the canned peppers in adobo...) I think a touch of cilantro might be a perfect addition; I'll try it next time and update with the results. Either way: this salsa is SOOO addicting!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 1.0 batch

• 1 (28 ounce) can tomatillos , drained
• 1 (15 ounce) can diced tomatoes , drained
• 1 medium onion , coarsely chopped (my fave is red but any will do)
• 2 large garlic cloves , crushed
• 2 canned chipotle peppers with some of the adobo sauce
• 2 chile tepins , crushed between your fingers (make sure to wash hands immediately after crushing)

Directions:

1. Add all ingredients to the work bowl of a food processor.
2. Pulse a few times until well mixed.