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Chipotle Tomatillo Salsa 2

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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>

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