Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the
Asador, that fits over a burner. Set tomatillos aside.
Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high
for 3 minutes.) Drain the chiles and remove the seeds from the softened chiles.
Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce.
Yields about 1 1/4 cups salsa.
From: Michael Blakeley Via The Chile-Heads Mailing List
Posted By: Michael Blakeley
Post Date: October 01, 1997
*BACK TO SALSA*