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Tomatillo Recipes - Chipotle Tomatillo Salsa
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Hot, smokey-flavored salsa

Kate Ransdell

Serves/Makes:2-1/2 cups

  • 2 chipotle peppers in adobo sauce *
  • 12 tomatillos, husked, rinsed and pan-roasted until brown and soft
  • 1 medium-size white onion, thinly sliced, pan-roasted until brown and soft, then chop coarsely
  • 6 cloves garlic, pan-roasted until brown and soft, then peeled
  • 1/2 cup (125 ml) fresh cilantro, chopped
  • 1/4 to 1/2 cup (125 ml) hot water, depends on desired consistency
  • 1/4 tsp (1 ml) salt
  • * These can be found in cans in the Mexican food section of most markets.
  • Pan-roast the tomatillos, onion and garlic.
  • Put all ingredients in blender and process at high speed until you have a slightly textured liquid.
  • Add only 1/4 cup (60 ml) of the hot water at first.
  • Add more only if the consistency is too thick for your taste.
  • I prefer mine rather thick.
Serving ideas: Use as salsa with chips; use as sauce for chicken, turkey or salmon that has been marinated in a lime juice-based marinade. I canned this one year using the hot water bath method. It was quite good (not as good as the fresh, of course, but still very tasty).

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