Chipotle Chili Salsa

1. 1

   Cut dried peppers open; discard stems and seeds.

2. 2

   Chop peppers into tiny pieces.

3. 3

   Place in a small bowl and cover with boiling water.

4. 4

   Let stand 45 to 60 minutes to soften; drain well.

5. 5

   Meanwhile, remove husks from fresh tomatillos; rinse.

6. 6

   Finely chop the fresh or canned tomatillos (you should have about 2 cups).

7. 7

   In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.

8. 8

   Cover and let stand at room temperature for 30 minutes to blend flavors.

9. 9

   Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry.

10. 10

    Make-Ahead Tip: Spoon the salsa into a storage container.

11. 11

    Cover and chill for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.