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Chipotle Tomatillo Salsa
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1/2 pound tomatillos, husked, washed well, roasted
1 small onion, peeled, ends removed, chopped
2 cloves garlic, peeled
2 dried chipotle chiles
1/2 bunch cilantro, leaves and stems, washed, patted dry
1/2 cup water
2 tsp. coarse salt, or to taste
3/4 tsp. sugar
Juice of one lime
To roast the tomatillos: Preheat the broiler or heat a large cast-iron or other heavy skillet. Place the tomatillos on the broiler pan or in the skillet. Broil or heat over high heat until just slightly tender and charred all around. Remove from the broiler. Cool, remove and discard the charred skin.
Meanwhile, in a small saucepan, combine the onion, garlic, chipotles, cilantro and water. Bring to a boil, then reduce the heat. Simmer until the chipotles soften, about 5 to 7 minutes. Remove from the heat and transfer the mixture to a blender. Add the salt, sugar, roasted tomatillos and lime juice. Puree until smooth.
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