|Chipotle Tomatillo Salsa #4|
Husk and wash tomatillos under hot water. With a comal or black iron skillet (dry), cook tomatillos for 20-25 minutes over medium-high heat until soft and blackened all over. (Mine were so fresh, right out of the garden, that they never turned black, but collapsed into a tomatillo jam, after developing brown spots before they released their juices.) Do not allow to dry out (fresh ones can hardly dry out!) Shake pan every few minutes.
Roast garlic until soft but not burnt. (I roasted ours right in the pan with the tomatillos.) Sautee onion in 1 tablesppon olive oil until soft and browned. Place tomatillos (in my case, their juices, too), garlic onion, 2 tablespoons of olive oil, chipotles, adobo sauce, cilantro and salt in a blender or food processor. Process until combined; consistency should be even, with no lumps. Add water (!) if necessary. Add lime juice and blend for a few more seconds. Add more cilantro if desired. Serve at warm at room temperature, or chilled.
Yield--about 3 cups.
This salsa, in my opinion, ranks along with the best served in really elegant Mexican restaurants, and is a real find. I hope you all enjoy it as much as we did.
From: Ron Hay, Via The Chile-Heads Mailing List
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603