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Tomatillo-Chipotle Sauce
Recipe By : internet source
Serving Size : 1 Preparation Time :0:00
Categories : Sauces To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1. 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.
2. Roast garlic until soft but not burnt. Sautée onion in 1 tablespoon
olive oil
until soft and browned. Place tomatillos, garlic, onion, 2 tablespoons olive o
il, chipotles, adobo sauce, cilantro and salt in a blender or food processor.
3. Process until combined; consistency should be even, wiht no lumps. Add water
if necessary.
4. Add lime juice and blend for a few more seconds. Add more cilantro if desire
d. 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 c
hicken, and is perfect with enchiladas. It is less acidic and softer in the mou
th 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 flav
or.
From the Recipe Files of RecipeLu
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