Salsa de Chipotle

This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

 3 or 4              chipotles, dried

 6 to 8 large        tomatillos, husks left on (approx 1/2 lb)

      2 cloves       garlic, unpeeled

      3 Tablespoons  onion, minced

    1/4 cup          water or chicken broth

      1 tsp          vinegar

    1/4 cup          fresh cilantro, coarsely chopped

Heat a comal or heavy skillet over medium-high heat.  Reduce the heat and toast the chiles until they are fragrant.  Remove from heat and place in very hot water to soften, then drain.

Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes.  Let cool and remove the skins.

Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.

Heat Scale: Hot

Yield:      1 1/2 cups



source: Nancy Gerlach