Tomatillo Chipotle Sauce Recipe - Cooking Index
Tomatillo Chipotle Sauce Recipe - Cooking Index
| 25 cups | 5925ml | Tomatillos - (2 lbs) (large) |
| 1 | Garlic - unpeeled | |
| 1 | Onion - chopped (medium) | |
| 3 tablespoons | 45ml | Olive oil |
| 1 cup | 16g / 0.6oz | Cilantro - packed |
| 1 | Lime - juice only | |
| 1 teaspoon | 5ml | Salt |
| 4 | Canned chipotle peppers in adobo | |
| Sauce | ||
| 2 teaspoons | 10ml | Adobo sauce |
Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 Tbsp oil untill soft.
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary.
Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce
VARIATION:
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.
Source:
JRB
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