Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

From Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

Cookbook

Author(s): Roberto Santibanez

Page 70

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

12 years ago

★ ★ ★ ★ ★ 5/5

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This was smoky, spicy, tangy and delicious! Halved the recipe to make just enough for a fajita dinner. After taking the toasted chilies off the skillet I put them in the blender with the water (which I heated), let them sit and soften while I finished roasting the other ingredients. I used small dark chipotle mora chilies (not the tan variety).

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