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Chipotle and Tomatillo Sauce |
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(Salsa de Chipotle y Tomatillo)
Category: Cooking Sauces
Makes about 1 1/2 cups
Chipotle chiles are dried smoked jalapeños that are often canned in a red sauce called adobo. Canned chipotle chiles en adobo are available in most supermarkets and Mexican grocery stores. Chipotles are very hot with a smoky taste. Add it to stews and soups, or spoon it over meats, poultry, and many other foods.
7 medium tomatillos, about 1/4 pound, husked and rinsed
2 canned chipotles chiles, en adobo
1 teaspoon adobo sauce from the canned chiles
2 teaspoons vegetable oil
1/2 medium onion, chopped
1 clove garlic (medium), thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 medium tomato, chopped
1/4 teaspoon salt, or to taste
1. In a small saucepan, bring 1 cup of water to a boil then cook the tomatillos, uncovered, until they change color and soften, about 5 minutes. Put the tomatillos and 1/2 cup of the cooking water into a blender. Reserve.
2. In a medium skillet, heat the oil over medium heat, and cook the onion until it begins to brown, about 4 minutes. Add the garlic, oregano, and tomato. Cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Transfer to the blender with the tomatillos. Add the salt. Blend smooth, then return to the skillet and heat through, about 2 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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