| 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
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