Chipotle Chile Salsa
3 dried chipotle chiles or canned chipotles in adobo sauce
2 cloves garlic, unpeeled, roasted (see note)
2 ripe tomatoes, about 3/4 pound, roasted (see note)
Sea salt to taste
If you use dried chiles, simmer them in salted water to cover until softened, about 10-15 minutes. Drain, reserving the liquid, and place the chiles in a blender or food processor along with about 1/4 cup of the reserved liquid. If you use canned chiles, scrape off some of the adobo sauce and put the chiles in a blender or food processor.
Peel the charred skin from the garlic and add the garlic to the blender along with the tomatoes. Process very briefly. The mixture should be thick and slightly chunky.
Pour the salsa into a bowl, season with salt, cover and let the flavor meld for 20-30 minutes before serving.
Makes about 1 cup
Cook’s note: To roast the garlic, heat a griddle or skillet over medium heat. Add the unpeeled garlic cloves and roast, turning them frequently until they soften and their skins blacken, about 10 minutes. Let them cool before peeling.
To roast the tomatoes, line a heavy skillet or griddle with heavy-duty foil (to catch the juices) and heat the pan over medium heat. Add the tomatoes and roast, turning occasionally, until the skins are blistered and begin to blacken and the interiors soften and begins to ooze. Carefully trim off only the most blackened parts of the skin before using.