Chipotle Salsa with Pan-Roasted Tomatillos

There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. I couldn’t keep this recipe from you anymore because it’s pretty much the best salsa I’ve ever had. I’ve never made anything from Elly’s blog that I didn’t love, though, so it was no surprise to me how quickly this one became our favorite.

This recipe, with a whopping three ingredients, is about as simple as salsa gets. The great thing about a recipe with so few ingredients is that it allows the flavors of each ingredient to really shine. Tart tomatillos are the perfect choice for this salsa, but you can replace them with tomatoes for a sweeter flavor. The chipotles add so much smokiness, which is my favorite part of this salsa. It’s got some kick to it, so reduce the amount of chipotles if you don’t like things too spicy. Since the garlic is pan-roasted, it has a more mellow flavor than raw garlic. It blends in well without being overpowering. We like to serve this with homemade tortilla chips, and it never fails that we end up eating most of it while we’re cooking the rest of our meal. This salsa is just that good. To make the tortilla chips, brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 minutes. Also, we frequently double this recipe with no problems. If you’re making it for a crowd, I’d recommend doubling it because it disappears quickly!