| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Chipolte, Mexican, Tomatillos, Salsa | 1 | servings | |
INGREDIENTS
| 2 | Chipotle chiles; dried | |
| 1 | c | Hot water |
| 6 | md | Tomatillos; husked, washed |
| ; sliced, roasted | ||
| 1 | md | White onion; sliced |
| 6 | Cloves garlic; chopped | |
| 1/4 | c | Fresh cilantro; chopped |
| 1/4 | ts | Salt – to taste |
INSTRUCTIONS
Toast chiles in heavy skillet over medium heat until brown & fragrant, about 3 minutes. Cool slightly, slit open, and remove seeds. Sauté onion and garlic until lightly brown. In a small bowl toss chiles with the hot water and soak for 10 minutes. Put all ingredients in a blender. Process at high speed until you have a slightly textured liquid. Makes approx 2 1/2 cups. Recipe by: "Salsa" by Reed Hearon Converted by MM_Buster v2.0l.
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