- 5 large garlic cloves
- 6 small tomatillos, husked
- 4 plum tomatoes
- 1/4 large onion
- 1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
- 3 tablespoons chopped cilantro
- 1/2 teaspoon sugar
- Kosher salt
- Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.
The salsa can be refrigerated for up to 2 days.