Chipotle Salsa

Ingredients

• 5 large garlic cloves
• 6 small tomatillos, husked
• 4 plum tomatoes
• 1/4 large onion
• 1-3 chipotle chiles in adobo, seeded and finely chopped (canned)
• 2 teaspoons adobo sauce
• 3 tablespoons cilantro, chopped
• 1/2 teaspoon sugar

Directions

1. 1

   Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred softened. Let cool.

2. 2

   Transfer to a food processor and pulse until finely chopped.

3. 3

   Add the chipotles, adobo sauce, cilantro and sugar and pulse. Season with salt and serve.

4. 4

   This salsa can be refrigerated for up to 2 days.