Roasted tomatillo-chipotle salsa
1 Servings
Ingredients
| Quantity | 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 |
Directions
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