Yield: 1 Servings
|1 pounds||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 15-20 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 CHILE-HEADS DIGEST V3 #141 Date: Sat, 22 Feb 1997 16:09:50 -0600 From: Bill Williams <biwilliams@...>