Roasted tomatillo-chipotle salsa

Yield: 1 Servings

Measure Ingredient
1 pounds Tomatillos; husked and rinsed
6 Cloves garlic; unpeeled
6 Chipotles; reconstituted (up to 12)
1 medium Onion; sliced
1 teaspoon Salt
½ teaspoon Sugar
½ cup Cilantro; chopped and loosely packed

makes 2½ 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 CHILE-HEADS DIGEST V4 #141 by Kit Anderson <kitridge@...> on Oct 01, 1997

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