Chipotle Tomatillo Salsa

Fire roast the tomatillos for a smoky flavor.
Makes about 2 cups

Serves 8

• 2 teaspoons olive oil


• 1/2 cup sliced onion


• 15 tomatillos (about 1-1/2 lbs.), soaked in warm water
  
  for 30 minutes, husked, and fire-roasted


• 1 tablespoon chipotles in adobo purée


• 1/2 teaspoon salt, or to taste


• 1/2 teaspoon sugar, or to taste


• Juice of 1 large lime


• 1/2 cup fresh basil leaves, coarsely chopped

Soak in warm water for 30 minutes. Peel off the husks from the tomatillos and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin. Roast tomatillos until charred under the broiler or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred. Leave slightly blackened skins on if you like a smoky, woody taste, otherwise remove charred skins.

In medium sauté pan or skillet over medium heat, heat 2 teaspoons of oil and sauté onion, stirring occasionally, 4 to 8 minutes, or until golden brown and completely soft. Place tomatillos, onion, and chipotle purée in a blender or food processor and pulse to a coarse or smooth purée, as you prefer, adding a little water to thin, as necessary.

Add salt, sugar and lime juice. Taste and adjust seasoning. Stir in the chopped basil and let sit at room temperature for 1 hour before serving. Store in airtight container in refrigerator for up to 3 days.