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