material: Makes 2 cups
- Remove and rinse 450 g (6-8 medium) tomatillos.
- 3-5 peeled and dried red chipotle chiles (also known as moritas)
- 1 white onion (chopped)
- 4 cloves of garlic, peeled
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
Preparation:
Roast the tomatoes in the oven on a rimmed baking sheet. Grill about 4 inches under a very hot grill until tender and blackened in spots, about 5 minutes per side. Cool and pour into a blender glass.
Meanwhile, heat a small, ungreased skillet over medium heat. Toast the chipotle, stirring, until fragrant, about 1 minute. Place in a small bowl, cover with hot tap water, and let soak for about 30 minutes, stirring occasionally to rehydrate evenly.
Reduce oven temperature to 425 degrees. Place the onions and garlic on a separate baking sheet and roast for about 15 minutes, stirring every few minutes, until the onions are golden brown. It looks a little wilted and some of the edges are a little burnt. The garlic should become soft and golden brown in places. Let cool.
Drain the chiles and place in a blender glass with the tomatillos and 3/4 cup water. Select the garlic from the onions and add to the blender. (If it’s too much for the blender, blend in two batches.) Blend until almost smooth.
Chop the onions, add them to the blender, and pulse a few times until you get the sauce you like, whether it’s smooth or a bit thicker.
Add enough water to give the sauce a spoonable consistency.
Taste and season with salt, usually about a teaspoon, and sugar if needed.
This delicious sauce will be used in the next recipe, Garlic Tacos with Vegetables.
