Chipotle Salsa

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 6 small tomatillos, husked
2. 5 large garlic cloves
3. 4 plum tomatoes
4. 1/4 large onion
5. 3 canned chipotle chiles in adobo, seeded and finely chopped, with 2 teaspoons of the adobo sauce
6. 3 tablespoons finely chopped fresh cilantro
7. Coarse salt
8. 1/2 teaspoon sugar

1. Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
2. Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.