4
large or 6 small tomatillos, husked (about 8 ounces)
4 plum tomatoes
(about 12 ounces)
3 cloves garlic
1 jalapeno
1/2 white
onion, halved
Vegetable oil,
for brushing
2 tablespoons
fresh cilantro leaves, chopped
1 teaspoon
sugar
Kosher salt and
cracked black pepper
2
canned chipotle chilies in adobo
Corn tortilla
chips, or twelve 6-inch corn tortillas, quartered, for serving
Cook's
Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of
vegetable oil in a large cast-iron skillet over medium-high heat until the
temperature registers 350 degrees F. Using tongs, work in batches to fry the
tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a
wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat
until all the tortillas have been fried.
Prepare a grill to medium-high heat.
Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and
grill over direct heat until char marks appear. Remove from the grill and let
cool.
To control the spice in your salsa, stem and remove the seeds and ribs from the
jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic,
jalapeno and onions in a food processor and pulse until mostly pureed, but
slightly chunky. Add the cilantro and sugar and sprinkle with salt and black
pepper. Continue to pulse until pureed. Taste and add more salt and black
pepper if desired.
Set half of the salsa aside in a serving dish. Add the chipotles to the food
processor and pulse with the remaining salsa until combined. Add to the serving
dish. Serve with tortilla chips.
