Chipotle Chili Salsa

I love the smokiness of chipotles! Grab a Corona and some chips and enjoy! From BH&G. This recipe can be made up to a week in advanced and stored in the fridge.

• Ready In: 1 hr 55 mins
• Yields: 1 1/2 cups

Ingredients

• 3  dried chipotle peppers or 3  canned chipotle chiles in adobo, rinsed, drained, seeded, and finely chopped
• 6 -8  tomatillos or 6 -8  one 13-ounce can  tomatillos, rinsed and drained
• 1⁄4 cup  chopped onion
• 1  tablespoon  snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
• 2  garlic cloves, minced
• 1  teaspoon brown sugar
• 1⁄4 teaspoon salt

Directions

1. Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.
2. Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.
3. Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.
4. Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 1 week.