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This was a more involved recipe than other salsas we've made so we took the time to read the recipe through together before we began. Along the way, Mr. Big Food remarked, "No. It doesn't need to be 15 minutes," or some such thing. So we made a few changes to the original (below) and I've noted those in red.
About Roasted Tomatillo-Chipotle Salsa... . I couldn't find chipotle or cascabel peppers at the Kroger in Tupelo, so we substituted pasilla peppers. This substitution may have made a difference in flavor. That said, this is not a salsa that I'd enjoy on a chip-- although Mr. Big Food would. It's... savory (?). Deep. Having tasted it, I think that the suggestion at the beginning of the recipe would be spectacular!
“For a sensational entrée, marinate a pork shoulder blade
roast in this salsa overnight in the refrigerator. Then slow-roast it for about
10 hours in a slow cooker, until it practically shreds itself. If you prefer,
spoon it into warm Kaiser or onion buns and enjoy a great meal of good-ole-boy
pulled pork.”
