Cook's Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried. Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips.
Recipe courtesy of Kelsey Nixon
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