|25 larges||Tomatillos (2 lbs)|
|1||Head garlic; unpeeled|
|1 medium||Onion; chopped|
|3 tablespoons||Olive oil|
|1 cup||Cilantro; packed|
|1||Lime; juice only|
|4||Canned Chipotle peppers in adobo sauce|
|2 teaspoons||Adobo sauce|
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@...
Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft. Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl 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 temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce VARIATION: Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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