rick bayless' smoky chipotle salsa with tomatillos

3 cloves garlic
4 whole tomatillos
husked, rinsed, cut in half
2 pieces canned chipotle chiles
in adobo sauce, add more chiles to taste
1/4 cup water
2 tbsp mezcal
or more to taste
We’ve always been a fan of salsa as it is relatively low in calories and always tasty! We couldn’t help ourselves when we read this recipe in Rick Bayless’Mexican Everyday book. Not only does it have tomatillos AND chipotles, but it also has a variation that calls for a splash of mezcal making it a borracha (drunken) salsa.

This salsa was as tasty as the recipe promised. Per the recipe liner notes, we even sautéed chicken breast with it for a quick weeknight meal. Adapted from Mexican Everyday by Rick Bayless. If you ever get your hands on this book, be sure to read through the well-written introduction on Rick’s common sense philosophy on healthy eating.
Preheat the non-stick skillet over medium-high heat.
Warm the garlic and cut-side of the tomatillo in the pan for about 4 minutes. Turn the garlic and tomatillo over to brown the other side until the tomatillos are soft.
Transfer the tomatillos and garlic into a large container. Add the chipotles and water then blend with hand blender.
Season to taste with salt and mezcal.
Mezcal is a complex, smoky tequila. We like to sip this chilled with ice then strained as an after-dinner drink. We'll sometimes accent a margarita with it. We have also made a very delicious strawberry-infused mezcal cocktail.