Peach-Tomatillo Salsa
Ingredients:1-2 peaches
6 dried red chipotle peppers
1 cup hot water
6 cloves of garlic, unpeeled
1 lb. tomatillos
Instructions:
In a small pan over medium heat, heat the dried chipotle peppers, turning frequently until aromatic and lightly toasted. Remove from heat and place in a small bowl and cover with the hot water. Let sit for about a half hour - until soft.
While the peppers are soaking, roast the garlic over medium heat in a small pan, turning often until the garlic becomes soft and the skin is well toasted in spots - about 5-10 minutes. Be careful not to let it burn.
Remove the husks from the tomatillos, rinse and drain them. Place on a shallow foil lined pan and broil them in the oven until the skin is blackened. Turn them over and broil again until the skin is blackened. Remove from the oven and let cool. There will be a lot of juice and the tomatillos will have shrunk quite a bit from being roasted. Set aside.
When the peppers are softened and plumped, drain them (discarding the water) and remove the stem and seeds from the peppers. Use gloves or wash your hands thoroughly as the oils and seeds from the peppers can irritate your eyes or other sensitive skin!
Peel and coarsely chop the peaches (adjust the amount according to your taste).
Place the tomatillos, peppers, and garlic in a food processor or blender and process until the mixture is to your desired consistency. Add the peaches, to taste, processing only enough to mix, but not completely break down the peaches, so the mixture remains somewhat chunky.
Serve with chips or as a condiment. Keep refrigerated.
