Bon Appetit, May 2011
Yield: 2 cups
1 lb tomatillos (about 10 medium) husked, rinsed
1 small onion, sliced into 1/4-inch thick rounds
4 garlic cloves, unpeeled
3 canned chipotles in adobo, minced (3 chiles, not 3 cans!!)
1/4 cup chopped fresh cilantro
Kosher salt
Position an oven rack 6 inches 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 chipotles. Puree until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt.
Salsa can be made one day in advance. Cover and chill. Bring to room temperature before serving.
This salsa is my new all-time favorite salsa!!