CHIPOTLE SALSA
Ingredients
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar
Ingredients
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar
Direction
Heat a large cast-iron skillet. When it is very hot, add the
tomatillos, garlic cloves, tomatoes and onion and cook over low
heat, turning frequently, until blackened in spots and softened, 8
to 10 minutes. Transfer the vegetables to a plate and let cool.
Put the tomatillos, garlic, tomatoes and onion in a food processor
and pulse until coarsely chopped.
Add the chipotles and adobo sauce, cilantro, salt and sugar and
pulse just until combined.
Makes 2 Cups
Heat a large cast-iron skillet. When it is very hot, add the
tomatillos, garlic cloves, tomatoes and onion and cook over low
heat, turning frequently, until blackened in spots and softened, 8
to 10 minutes. Transfer the vegetables to a plate and let cool.
Put the tomatillos, garlic, tomatoes and onion in a food processor
and pulse until coarsely chopped.
Add the chipotles and adobo sauce, cilantro, salt and sugar and
pulse just until combined.
Makes 2 Cups
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