I love chipolte peppers, especially the ones that come in adobo sauce. They've got such a wonderful smokiness to them, and bring a lovely complex flavor to whatever you add them to. (Try the Chipolte Cilantro Hummus or Chipolte Black Bean Cakes)
The chipolte peppers in this salsa bring the heat, while the roasted tomatillos and vegetables give it a great smoked flavor. On the heat scale of 1-5, this ranks in at about a 4.5, so if you're heat-sensitive, decrease the amount of chipoltes.
Roasted Tomatillo Chipolte Salsa
6 tomatillos, husks removed
4 plum tomatoes
5 cloves garlic
1 small vidalia onion
3 canned chipolte peppers
2 tsp of adobo sauce (from the chipolte peppers)
1/2 tsp sugar
3 tbsp fresh cilantro
In a large heavy pan over high heat, place tomatillos, tomatoes, garlic, and onion. Roast 8-10 minutes, stirring occasionally, until there are roasted spots on veggies. Remove from heat, place on a plate, and cool for a few minutes. Place in food processor with chipolte peppers and sugar, and process until still chunky. Add cilantro, and pulse a few times until desired consistency. Allow to rest in the refrigerator for a few hours for flavors to mix well.