3 medium size tomatillos (husked and washed)
2 cloves garlic
3 canned chipotle chiles, seeded
1/4 teaspoon salt
Preheat a heavy duty skillet over medium
heat. Place the tomatillos and the unpeeled garlic cloves directly on the skillet. Cook for about 10 minutes, turning frequently, until tomatillos are soft and blackened in spots.
Peel the skin off the garlic cloves. Place garlic cloves, tomatillos, chiles, and salt in a blender with two tablespoons of water. Puree salsa,
adding more water if necessary. Serve at
room temperature.
Variation 1:Add a teaspoon of the sauce
from the canned chiles to the blender for a smokier sauce.
Variation 2:Use canned tomatillos and skip the roasting step.
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