Ingredients: 25 large fresh tomatillos, or 2 lbs. canned tomatoes
3 cloves garlic, unpeeled
1 medium white onion, finely chopped
3 Tbs. olive oil
4 canned chipotle chilies in adobo sauce, or 4 chipotle chilies and 2 tsp. adobo sauce
1 bunch cilantro, leaves only (about 1 packed cup)
1 tsp. salt
Juice of 1 lime Preparation: Husk and wash tomatillos under hot water, then boil for 20 to 25 minutes. Roast garlic until soft but not burned (about 20 to 25 minutes). Peel and remove blackened parts. Saute onion in 1 tablespoon oil until soft and browned (about 15 minutes). Place tomatillos, garlic, onion, chilies (and sauce if called for), cilantro, salt and remaining olive oil in blender. Blend until combined; consistency should be even, with no lumps. Add lime juice and blend for a few seconds. Add more cilantro if desired. Serve warm, at room temperature. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Aficionados Southwestern Cooking
Model: 0945953062
Author: Ronald Jackson
University of New Mexico Press
Albuquerque, NM 87131-1591
Phone: 505-277-2346
New Mexico Cooking: Southwestern Flavors of the Past and Present
Model: 1555610595
Author: Clyde Casey
Fisher Books, LLC / Perseus Book Group
Website: www.fisherbooks.com
| 
)
