Time: 35 min.
Complexity: easily
Servings: 4

Fire up the grill and roast tomatillos, onions, and garlic to create the most delicious Mexican salsa with wonderful smoky notes. The salsa is also infused with fragrant fresh cilantro, while chipotle peppers add a touch of heat and enhance the smoky flavor. Serve this salsa as an appetizer with chips or as a dip for meat.

Ingredients:

• 220 g tomatillos, peeled and washed (about 3 large ones)
• Half a medium onion, cut crosswise into 3 wedges
• 1 large clove of garlic, unpeeled
• 1/4 cup fresh cilantro leaves
• 1 chipotle pepper in adobo sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground cherries, chipotle peppers in adobo sauce, cilantro

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Preparation:

Step 1
• Preheat the grill to medium heat. Place the tomatillos, onion, and garlic on the grill (place the garlic on a metal skewer or a small piece of aluminum foil to prevent it from falling through the grate).
Step 2
• Grill the vegetables, turning and re-arranging them as needed, until the tomatillos are tender but not bursting, the onions are soft, and the garlic skins are charred, 5 to 15 minutes. Let cool slightly.
Step 3
• Peel the garlic and place it in a blender with the tomatillos, onion, cilantro, chipotle leaves, and 0.5 teaspoon salt. Blend until smooth and chunky.

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