Salsa Roja: Red Chile-Tomatillo Salsa

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Really good. Really complex. Really simple. I used the dried chipotles.

Definiate keeper.

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I made this recipe first using arbols (8 to what I thought was a half-pound of tomatillos and 3 cloves of garlic. However, after checking my receipt I noticed the grocer's scale was way off and I really had a pound. So it wasn't as spicy and not nearly as red as it should have been. However, it was still great and a big hit.

So the next time I made it I used dried tan chipotles - stemmed and seeded, toasted and soaked. The full 6 cloves of garlic, and better tomatillos from a local ranch market. Wow. An incredible taste that's clearly salsa but nothing like 'regular' tomato mush in a jar.

Please note, this recipe calls for dried chiles, not the chipotles in adobo from a can that Rick uses so often on his show. That would indeed make the recipe way too hot and the flavor of the tomatillos would probably be hidden.

Also, it doesn't take much sugar to sweeten if the tomatillos are fresh and ripe. Again, a great recipe.

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I cooked this with the original recipe first and lost an entire batch because it was far too hot to eat. It was as if the entire dish was coated in habanero sauce. I generally like spicy food but this gave me a headache, etc. I had enough of the ingredients left to make a second batch and modified it as follows:
Use 2-5 peppers from the can of peppers, plus ALL of the adobo sauce.
The adobo sauce carries nearly all the flavor, without the heat. Also,add a teaspoon of brown sugar to the sauce.

With these modifications the recipe was much better.