Try this Chipotle Tomatillo Salsa 2 recipe, or contribute your own.
Suggest a better descriptionfrom Rick Bayless latest cookbook - hope Rick doesnt mind. Place tomatillos on baking sheet and broil for 15-20 minutes till well charred. Toast chipotles and then reconstitute (regular method in warm H2O), or use the same number of canned chipotle en adobo, with sauce rinsed off (I substituted 2 Scotch bonnets and toasted em with the garlic cause thats what I had). Place garlic in dry skillet for about 10 minutes over medium heat to char. Let tomatillos and garlic cool, peel garlic, put all of above in blender/processor and ZOOm together. Be sure to include the juice that comes outta the tomatillos. Add salt and sugar to your liking - plus a few teaspoons of water to get the desired constistancy. Pretty good green sauce!!! Posted to CHILE-HEADS DIGEST V3 #141 Date: Sat, 22 Feb 1997 16:09:50 -0600 From: Bill Williams
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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