Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chipolte Salsa

Recipe from: Michael Blakeley
Servings: About 1 1/4 cups

10 tomatillos, husks removed
3 chipotle peppers
2 garlic cloves, sliced
½ teaspoon salt
1 tablespoon lime juice

Char the tomatillos over a gas burner just until slightly blackened. Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside.

Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.) Drain the chiles and remove the seeds from the softened chiles.

Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and purée into a smooth sauce.

Minor mods:
I just use the juice of a whole lime
Last time, I charred 3 tomatoes and threw them in, too. Not bad.
I use a food mill instead of a blender for the tomatillas - no skins.
I just throw the tomatillas on a broiler for 7 minutes or so.

Besides chips, I've been throwing this into chorizo con huevos, onto steaks, whatever.

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