from 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|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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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