1/2 onion, sliced
Cloves from 1/2 of a garlic bulb, peeled
5 tomatillos, husks removed and cut in half
1 7-ounce jar chipotles in adobo
1-2 tablespoons agave nectar
Handful of cilantro leaves, optional
Tortilla chips, for serving
- On a rimmed cooking sheet, spread onion, garlic, and tomatillos in a single layer. Turn on oven's broil setting and broil vegetables, checking them often until charred, about 5-8 minutes. (Remove vegetables from oven as necessary if they brown too quickly.) Transfer to a bowl and set aside; cool to room temperature.
- In a food processor, combine charred vegetables, chipotle with adobo, agave nectar, and cilantro (optional). Pulse until smooth. Transfer to a bowl and serve immediately with chips.
- Dips, Appetizers
- Serves 4-6