Chipotle-Tomatillo Sauce
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Slit chiles lengthwise, then discard stems, seeds, and veins
2
Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch
3
Tear into pieces and put in a blender
4
Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil
5
Add tomatillos and simmer until tender, 5 to 10 minutes
6
Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt
7
Blend until smooth (use caution when blending hot liquids)
8
Transfer to a bowl and cool to room temperature
9
Slit chiles lengthwise, then discard stems, seeds, and veins
10
Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch
11
Tear into pieces and put in a blender
12
Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil
13
Add tomatillos and simmer until tender, 5 to 10 minutes
14
Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt
15
Blend until smooth (use caution when blending hot liquids)
16
Transfer to a bowl and cool to room temperature