Chipotle Chile Salsa (Salsa de Chile Chipotle y Jitomate)
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The smoke-dried jalapeno, known as the chipotle chile, adds a distinctive wood-fire flavor to this simple tomato salsa. Although similar versions are found in other parts of Mexico, this one is different because of the use of tart and tangy tomatillos. Thoughout Mexico, salsas are always made by hand by grinding with a lava rock tejolote (pestle) in a three-legged lava rock molcajete (mortar).
INGREDIENTS
3 dried chipotle chiles or canned chiles chipotles en adobo
2 cloves garlic, unpeeled, roasted
2 ripe tomatoes, about 3/4 pound, roasted
Sea salt, to tasteIf using dried chiles, simmer them in salted water to cover until softened, 10 to 15 minutes. Drain, reserving the liquid, and place the chiles in a blender or food processor along with about 1/4 cup of the liquid.
If using canned chiles, scrape off some of the adobo sauce and put the chiles in a blender or food processor.
Peel the charred skin from the garlic and add the garlic to the blender along with the tomatoes. Process very briefly. The mixture should be thick and slightly chunky.
Pour into a bowl, season with salt, cover, and let the flavors meld for 20 to 30 minutes before serving.
Makes about 1 cup