Prep 10 mins
Cook 30 mins
This is good stuff - not the chunky kind but the kind you wish you could fit more of on your tortilla chip. Developed by San Francisco Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways.
- 1 dried chipotle chile (or 1 canned)
- 1 jalapeno pepper, stemmed and seeded
- 1 lb tomatillo, husks removed (about 6)
- 2 medium tomatoes, stemmed
- 1 teaspoon vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 tablespoon lime juice
- salt and pepper, to taste
- 2 tablespoons cilantro, chopped (optional)
- Preheat oven to 450°F.
- Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
- Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
- Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.