Tomatillos and Chipotle Chile Sauce
1/2 pound (about 12) medium tomatillos, husked and rinsed
2 tablespoons of chopped white onion
1/4 cup of loosely packed chopped fresh cilantro
1 canned chipotle chile en adobo, seeds and veins removed, and chopped
Salt to taste
1/4 teaspoon of sugar
Cook the tomatillos in boiling water to cover until just tender, about 5 minutes. Drain under cold running water to stop the cooking and place in a blender or food processor.
Add the remaining ingredients and blend until almost smooth with a little texture. Transfer to a bowl.
Serve at room temperature, or cover, refrigerate and serve chilled.
Makes 1 cup
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