© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Rick Bayless's Mexican Kitchen
Servings: About 2 ½ cups
4 to 6 dried chipotle chilies, stems removed, or 4-5 chipotles in adobe
6 large unpeeled garlic cloves
1 pound tomatillos, husked and rinsed
If using dried chilies, heat a dry griddle or heavy skillet over moderate heat. Add half the chilies and toast, pressing down on them with a metal spatula, until they start to crackle. Turn and toast the other side. Transfer to a bowl and repeat with the remaining chilies. Cover the chilies with hot water and let soften for 30 minutes, stirring occasionally. Drain the chilies. If using canned chilies, simply wipe off the adobo. Heat a dry griddle or heavy skillet over moderate heat. Toast the garlic, turning occasionally, until softened and blackened in spots, about 15 minutes. Let cool, then peel and roughly chop.
Meanwhile, preheat the broiler. Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once, or until blackened in spots and softened. Let cool on the baking sheet. Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chilies and roasted garlic. Purée until thickened and smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed; finely chop the chilies and add them to the tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water, so the salsa has a spoon able consistency. Season with salt, plus a little sugar, if you want to soften the tangy edge.
Per Serving (excluding unknown items): 145 Calories; 5g Fat (25.0% calories from fat); 4g Protein; 26g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 5 Vegetable; 1 Fat.
This very simple building-block recipe needs only three basic ingredients. Add anything more than salt and sugar and you're gilding the lily.