| Level: | Easy |
| Yield: | about 1 1/2 cup |
| Level: | Easy |
| Yield: | about 1 1/2 cup |
Ingredients
- 1/2 pound tomatillos
- 2 cloves garlic
- 2 canned chipotle chiles
- 2 teaspoons sea salt, or to taste
- 1/2 to 1 teaspoon sugar, or to taste
Instructions
- Preheat the broiler. Place the tomatillas on a baking tray and broil, turning frequently until slightly charred, 15 minutes. Set aside to cool. In a saucepan combine water, garlic, chiles, onion and cilantro and simmer until chiles are tender. In a blender combine tomatillas and simmered mixture and process to desired consistency, but not liquified. Transfer salsa to a bowl and add salt and 1/2 teaspoon sugar, to taste.
- Blend until pureed, but not liquefied.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 572 mg |
| Serving Size | 1 of 3 servings |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 572 mg |
Reviews
It’s Salsa Verde with Chipotles instead of fresh (hot) peppers. I might try it but I’d roast a Pasilla for the salsa anyway. I like Chipotles, so… I agree they could do a much better job of telling you how much of the ingredients. Not much of a “recipe” without a recipe list.
Don’t put it in the blender just dice it. Then use about half a cup of white onions and a quarter cup of cilantro chopped. You could buy drid chipotles and rehydarte them. But first put 3 tbl spoons of oil in a pan with the onions. after they are clear add the rehydrated chopped fine chipotles and then the garlic. Cook it up then add the the chopped tomatillos. salt and sugar to taste, then add the cilantro and transfer to a bowl. chill it and the eat it.
THE RECIPE CALLS FOR CILANTRO, WATER AND ONIONS, BUT DOESN’T LIST THE AMOUNTS OF EACH