* Exported from MasterCook *
Tomatillo-Chipotle Sauce
Recipe By : internet source
Serving Size : 1 Preparation Time :0:00
Categories : Sauces To Post
Amount Measure Ingredient -- Preparation Method
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25 large tomatillos -- 2 pounds
3 cloves garlic -- unpeeled
1 medium onion -- finely chopped
3 tablespoons olive oil
4 canned chipotle chiles in adobo sauce
2 teaspoons adobo sauce
1 bunch cilantro -- leaves only
1 teaspoon salt
1 lime -- juice of
Husk and wash tomatillos under hot water. With a comal or black iron
skillet (dry), cook tomatillos for 20-25 minutes over medium-high
heat until soft and blackened all over. Do not allow to dry out.
Shake pan every few minutes.
Roast garlic until soft but not burnt. Saute onion in 1 tb olive oil
until soft and browned. Place tomatillos, garlic, onion, 2 tb olive
oil, chipotles, adobo sauce, cilantro and salt in a blender or food
processor.
Process until combined; consistency should be even, with no lumps.
Add water if necessary.
Add lime juice and blend for a few more seconds. Add more cilantro if
desired. Serve warm, at room temperature, or chilled.
Yield -- about 3 cups.
Notes: This is a very versatile sauce. It can be served hot or cold,
spread on roast pork sancwiches, used to compliment grilled fish,
pork, rabbit, lamb or chicken, and is perfect with enchiladas. It is
less acidic and softer in the mouth than sauces using regular
tomatoes. If this sauce is served warm, do not let it sit too long as
the cilantro tends to lose its color and gets tired in flavor.
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