*  Exported from  MasterCook  *
 
                          Tomatillo-Chipotle Sauce
 
 Recipe By     : internet source
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25      large         tomatillos -- 2 pounds
    3      cloves        garlic -- unpeeled
    1      medium        onion -- finely chopped
    3      tablespoons   olive oil
    4                    canned chipotle chiles in adobo sauce
    2      teaspoons     adobo sauce
    1      bunch         cilantro -- leaves only
    1      teaspoon      salt
    1                    lime -- juice of
 
 1. Husk and wash tomatillos under hot water. With a comal or black iron skillet
  (dry), 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.
 
 2. Roast garlic until soft but not burnt. Sautée onion in 1 tablespoon olive oil
  until soft and browned. Place tomatillos, garlic, onion, 2 tablespoons olive o
 il, chipotles, adobo sauce, cilantro and salt in a blender or food processor.
 
 3. Process until combined; consistency should be even, wiht no lumps. Add water
  if necessary.
 
 4. Add lime juice and blend for a few more seconds. Add more cilantro if desire
 d. Serve warm, at room temperature, or chilled.
 
 Yield -- about 3 cups.
 
 Notes: This is a very versatile sauce. It can be served hot or cold, spread on 
 roast pork sancwiches, used to compliment grilled fish, pork, rabbit, lamb or c
 hicken, and is perfect with enchiladas. It is less acidic and softer in the mou
 th than sauces using regular tomatoes. If this sauce is served warm, do not let
  it sit too long as the cilantro tends to lose its color and gets tired in flav
 or.
 
  From the Recipe Files of RecipeLu <recipelu@recipelu.com>
 
 
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