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- Hot, smokey-flavored salsa
- Kate Ransdell
- 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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