Recipe - Roasted Tomatillo-Chipotle Salsa

1 pound Tomatillos; husked and
rinsed
6 Cloves garlic; unpeeled
6 Chipotles; reconstituted (up
to 12)
1 md Onion; cut or sliced up
1 teaspoon Salt
One half teaspoon Sugar
One half cup Cilantro; chopped and
loosely packed

makes 2 One half cups

Cut tomatillos in half and lay cut side down on a baking sheet with onions
and garlic. Put under broiler until they start to blacken. When cool, pulse
in food processor with the cilantro, salt, and sugar.

Posted to CHILEHEADS DIGEST V4 #141 by Kit Anderson kitridge@bigfoot.com
on Oct 01, 1997