Salsa Recipes

Chipolte Salsa II

  
10 tomatillos -- husks removed
3 chipotle peppers
2 garlic cloves -- sliced
1/2 teaspoon salt
1 tablespoon lime juice

Char the tomatillos 
over a gas burner just
until  slightly blackened. 
Do not soften.
I use a little grill, 
called the Asador, 
that fits over a burner. 
Set tomatillos aside.
Soften chiles in boiling water 
for 20 minutes.
Or, cover the dried chiles 
with water, cover
with plastic wrap, 
and microwave at high
for 3 minutes. 
Drain the chiles 
and remove the seeds
from the softened chiles.
Place the tomatillos, 
chipotles, garlic, salt
and lime juice in a 
food processor or blender, 
and puree into a smooth sauce.