Title: Chipotle Tomatillo Salsa 2
Categories: None
Yield: 1 Servings

1 lb 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