Title: Chipotle Chile Sauce/salsa De Chiles Chipotles
Categories: Ethnic Sauce
Yield: 1 Cup
| 3 | md | Fresh tomatillos, husked & washed |
| 2 | lg | Garlic cloves, unpeeled |
| 3 | | Canned chiles chipotles, seeded |
| 1/4 | ts | Salt |
Lay a square of aluminum foil on a griddle or skillet set over medium heat;
set the tomatillos on top and turn regularly until soft and blackened in
spots, about 10 minutes. While the tomatillos are roasting, toast the
garlic on an uncovered spot on the griddle or skillet, turning frequently
until soft, about 15 minutes; cool, slip off the skin and chop. Place the
tomatillo, garlic, chipotles and 2 tablespoons water in a blender jar or
food processor and puree. Scrape into a sauce dish, season with salt and
stir in a little more water to give it a light, saucy consistency. If a
smokier flavor is desired, stir in a teaspoon or two of the sauce from the
canned chiles chipotles. Source: Authentic Mexican; Rick and Deann Groen
Bayless. MM by Lyn.