0
(0)

CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1 lb Tomatillos, husks removed and washed
5 Chipotles (up to 6)
6 Garlic cloves (unpeeled) (up to 8)

INSTRUCTIONS

from Rick Bayless' latest cookbook -  hope Rick doesn't mind.
Place tomatillos on baking sheet and broil for 15-20 minutes till well
charred.  Toast chipotles and then reconstitute (regular method in warm
H2O), or use the same number of canned chipotle en adobo, with sauce rinsed
off (I substituted 2 Scotch bonnets and toasted 'em with the garlic cause
that's what I had). Place garlic in dry skillet for about 10 minutes over
medium heat to char.
Let tomatillos and garlic cool, peel garlic, put all of above in
blender/processor and ZOOm together.  Be sure to include the juice that
comes outta the tomatillos.
Add salt and sugar to your liking - plus a few teaspoons of water to get
the desired constistancy.
Pretty good green sauce!!!
Posted to CHILE-HEADS DIGEST V3 #141
Date: Sat, 22 Feb 1997 16:09:50 -0600
From: Bill Williams <biwilliams@BLomand.Net>

A Message from our Provider:

“People disappoint. God doesn’t.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?