Salsa de Tomatillos y Chipotles
c.1997, M.S. Milliken & S. Feniger, all rights reserved
- about 1 1/2 cup
Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consisency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
Blend until pureed, but not liquefied.
Recipe courtesy of Daisy Martinez
Recipe courtesy of Rachael Ray