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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook. Ingredients:
1 small sweet onion, chopped |
2 garlic cloves, peeled |
2 dried chipotle chiles |
1/2 bunch fresh cilantro, leaves and stems |
1/2 cup water |
2 teaspoons coarse salt (to taste) |
1/2-1 teaspoon sugar (to taste) |
1/2 lb tomatillo, husked, washed, and roasted |
1 lime, juice of |
Directions:
1. To roast tomatillos:.
2. Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
3. Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
4. Transfer to a blender. Add the remaining ingredients and puree until smooth.
5. Store in a container in the fridge 2-3 days.
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