David Louis Harter
01-31-2008, 01:59 PM
Tomatillo Salsa
25 large tomatillos
3 cloves garlic, unpeeled
1 medium onion, finely chopped
3 tablespoons extra-virgin olive oil
4 canned chipotles in adobo sauce
2 teaspoons adobo sauce
1 bunch of cilantro, leaves only
1 teaspoon salt
juice of 1 lime
Husk and wash tomatillos under hot water.
With a comal or black iron skillet, cook
tomatillos for 20-25 minutes over
medium-high heat until soft and blackened
all over. Do not allow to dry out. Shake
pan every few minutes.
Roast garlic until soft but not burnt.
Sauté onion in 1 tablespoon olive oil until
soft and browned. Place tomatillos, garlic
onion, 2 tablespoons of olive oil, chipotles,
adobo sauce, cilantro and salt in a blender
or food processor. Process until combined;
consistency should be even, with no lumps.
Add lime juice and blend for a few more seconds.
Add more cilantro if desired. Serve at room
temperature, or chilled.
25 large tomatillos
3 cloves garlic, unpeeled
1 medium onion, finely chopped
3 tablespoons extra-virgin olive oil
4 canned chipotles in adobo sauce
2 teaspoons adobo sauce
1 bunch of cilantro, leaves only
1 teaspoon salt
juice of 1 lime
Husk and wash tomatillos under hot water.
With a comal or black iron skillet, cook
tomatillos for 20-25 minutes over
medium-high heat until soft and blackened
all over. Do not allow to dry out. Shake
pan every few minutes.
Roast garlic until soft but not burnt.
Sauté onion in 1 tablespoon olive oil until
soft and browned. Place tomatillos, garlic
onion, 2 tablespoons of olive oil, chipotles,
adobo sauce, cilantro and salt in a blender
or food processor. Process until combined;
consistency should be even, with no lumps.
Add lime juice and blend for a few more seconds.
Add more cilantro if desired. Serve at room
temperature, or chilled.