Recipe - Chipotle Tomatillo Salsa 2

1 pound Tomatillos, husks removed
and washed
5 Chipotles (up to 6)
6 Garlic cloves (unpeeled) (up
to 8)

from Rick Bayless' latest cookbook hope Rick doesn't mind.

Place tomatillos on baking sheet and broil for 1520 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 CHILEHEADS DIGEST V3 #141

Date: Sat, 22 Feb 1997 16:09:50 0600

From: Bill Williams biwilliams@BLomand.Net