| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
|
Tomatillos; husks removed |
| 3 |
|
Dried chipotle or morita chiles |
|
|
Boiling water |
| 2 |
|
Cloves garlic; sliced |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Fresh lime juice |
INSTRUCTIONS
Recipes are by Jacqueline Higuera McMahan
INSTRUCTIONS: Char the tomatillos over a gas burner just until slightly
blackened. Do not soften. I use a little grill, called the Asador, that
fits over a burner. Set tomatillos aside.
Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles
with water, cover with plastic wrap, and microwave at high for 3 minutes.)
Drain the chiles and remove the seeds from the softened chiles.
Place the tomatillos, chipotles, garlic, salt and lime juice in a food
processor or blender, and puree into a smooth sauce.
Serve with quesadillas. Yields about 1 1/4 cups salsa.
PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat ( 0 g
saturated), 0 mg cholesterol, 56 mg sodium, 0 g fiber. Posted to
CHILE-HEADS DIGEST V4 #094 by Bob Batson <bob@sky.net> on Aug 22, 1997
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