Chipotle-Tomatillo Salsa

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!

• Ready In: 10 mins
• Serves: 1
• Yields: 1 batch

Ingredients

• 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.