Tomatillo Sauce with Chipotle Chiles (Salsa de tomatillo con chipotle)
This is an excellent dipping sauce for crudités or tortilla chips. The chipotle adds a smoky, intriguing note. You can use more chiles for a spicier sauce.
½poundfresh tomatilloshuks removed (about 6 large tomatillos)
1-2canned chipotle chiles en adobo
½small white onionfinely chopped
½teaspoondried Mexican oregano
½teaspoonsaltor to taste
Pinchof sugaror to taste
Instructions
Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid.
Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
Notes
Can be stored, tightly covered, in the refrigerator for 2-3 days.
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.