While watching - and rooting for - Rick Bayless on Top Chef Masters, I developed a serious case of the hungries for some Mexican food. And when we got these adorable tomatillos from our CSA, I took it as a sign that I needed to make some salsa verde, pronto. I wanted to try to make my salsa as authentic as possible, so it made sense to go with a Bayless recipe. I only made a couple of changes, as you'll see - not because I thought I could improve on his recipe, but rather because of equipment failure and an ingredient confusion. But it still came out with a very distinctive, smoky taste. Delicious.
I more or less made up the chipotle sauce as I went along, and my husband made his always-yummy, simple, fresh guacamole. I'll admit there are a fair number of steps to this dish, but you can make the salsa verde and chipotle sauce ahead of time, and the results are more than worth a little extra effort!
