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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: JRB
25 large tomatillos, 2 pounds
1 head garlic, unpeeled
1 medium onion, chopped
3 tablespoons olive oil
1 cup cilantro, packed
1 lime, juice only
1 teaspoon salt
4 canned chipotle peppers in adobo sauce
2 teaspoons adobo sauce
Husk and wash tomatillos. Cook in skillet over medium-high heat for 25 minutes, Sauté onion in 1 tablespoon oil till soft. Purée tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot.
Variation:
Use 4-6 dried chipoltes and 1 cup water, nuke 4-8 minute, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water.