Chipotle Tomatillo Salsa

This is a salsa with real backbone: tart, smoky, and unapologetically hot. The key move is charring the tomatillos in a screaming-hot skillet until they blister and brown all over, which mellows their bracing tartness and adds a roasted, almost caramelized depth.

The smoke comes from chipotles in adobo, those smoke-dried jalapeños canned in a tangy red sauce. Pureed, they deliver a low, lingering heat that builds rather than slaps.

A quick sauté takes the raw edge off the red onion, then everything gets chopped and folded together with cilantro, rice vinegar, and a pinch of oregano.

It comes together in under an hour and only improves after a rest in the fridge, which makes it a smart make-ahead.

Chef Tips

• Get the skillet truly hot and char the tomatillos hard. Pale, undercooked ones taste sour and flat.
• Start with fewer chipotles and add more, since canned heat varies and it intensifies as the salsa sits.
• Make it a day or two ahead so the flavors marry, then bring it back to room temperature before serving.
• For a smooth salsa, pulse it all in the blender. For chunky, chop everything by hand.

Variations

• Add a charred clove or two of garlic for extra smoky depth.
• Squeeze in fresh lime for brighter acidity in place of some of the vinegar.
• Fold in diced avocado just before serving for a creamy version.