Recipe By : JRB
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Hot And Spicy
New Southwest Salsa
Sauces Ethnic
Amount Measure Ingredient -- Preparation Method
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25 large tomatillos -- (2 lb)
1 head garlic -- unpeeled
1 medium onion -- chopped
3 tablespoons olive oil
1 cup cilantro -- packed
1 lime -- juice of
1 teaspoon salt
4 canned chipotle peppers in adobo sauce
2 teaspoons adobo sauce
Husk and wash tomatillos. Cook in skillet over medium-high heat for
25 minutes, stirring, until soft and black all over. Roast garlic
until soft, peel. Saute onion in 1 tb oil until soft.
Puree tomatillos, garlic, onion, and rest of ingredients except juice
until smooth. Add water if necessary.
Add lime juice and process briefly. Check seasoning, and add sugar
and lime juice if it's too hot.
Serve warm, room temperature or cold with chips or see recipe for
Beef or Chicken with Tomatillo Sauce
VARIATION:
Use 4-6 dried chipotles and 1 c water, nuke 4-8 minutes, and let sit
for 30 minutes, until soft. Seed peppers (or not for more heat),
remove stems, and proceed, using both peppers and their soaking water.
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NOTES: Martha really likes--spicy, smoky, and wonderful!
