| 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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