Tomatillo-Chipotle Salsa

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The Bon Appétit Test Kitchen

Makes 2 cups

Source

Ingredients

1 pound tomatillos (about 10 medium), husked, rinsed

1 small onion, sliced into 1/4"-thick rounds

4 garlic cloves, unpeeled

3 canned chipotles in adobo, minced

1/4 cup chopped fresh cilantro

Kosher salt

Ingredient info: Look for tomatillos, the green, tomato-like fruit with a papery husk, and canned chipotles in adobo at better supermarkets and at Latin markets.

Method

Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.