I usually make this sauce when making Tacos con Carne Asada. You can also make it as a dipping sauce for tortilla chips (see photo below). It can also accompany any grilled meat or chicken, veggies, potatoes, etc... As you see it has many uses!
This sauce has a smoky and spicy flavor from the chilpotle pepper that combines perfectly with your tacos. Chilpotle or, more widely known in the US as chipotle, is a smoked jalapeño used in Mexican cooking. You can find it dried, powdered or canned. I am using the canned version for this recipe, which you can usually find in the international section of your grocery store.
Tomatillo is a fruit that resembles a green tomato. It grows in a paper-like husk that has to be removed before cooking. Tomatillos are a staple of Mexican cooking and you can easily find them in US supermarkets.
Tips: The spiciness in this sauce comes from the chilpotle. If you don't like your sauce spicy, you should remove all the seeds from the jalapeños and skip the chilpotle.
2 tablespoons of extra virgin olive oil
1lb tomatillos (husks removed, rinsed and quartered)
1 medium tomato (quartered)
1 red onion (quartered)
2 jalapeños (seeds removed and cut in half lengthwise)
2 garlic cloves (peeled)
1-2 canned chilpotle peppers
2 tablespoons fresh cilantro (chopped)
Preheat broiler to high. Place tomatillos, tomato, onion, jalapeños and garlic on a baking pan, add the olive oil and mix well. Place the baking pan in the oven on the top rack and cook until tender and slightly charred (about 25 minutes), turning the vegetables occasionally.
|Ready to go in the oven|
|Vegetables are tender and slightly charred|
Place the vegetables in a blender and pulse a few times until roughly blended. Stir in the cilantro and pulse again. Season with salt to taste.
|Place salsa in an oven safe dish and bake at 450ºF with goat cheese for 10 minutes. Serve as an appetizer with tortilla chips.|