Chipotle Tomatillo Salsa - Pat Garvin


Tangy and smoky - a most surprising and versatile salsa which can be
served with anything from chips to chicken breast.=20

2 chipotle peppers, dried
1 cup water
6 tomatillos, peeled
1 medium onion, thickly sliced
6 cloves garlic
1/4 cup cilantro, chopped
1/4 t salt

In a heavy, dry skillet over medium heat, toast chiles until brown and
fragrant, about 3 minutes. Cool slightly, slit open and remove seeds. In a
small bowl toss the chiles with 1 cup water and let soak for 10 minutes.
Roast tomatillos, onion slices and g arlic in the dry skillet over a
medium burner until soft, dark and grilled, about 20 minutes. Put chiles,
water and remaining ingredients in a blender. Process at high speed until
you have a slightly textured liquid.

Posted by Fran on September 14, 1996 at 21:32:53: