Preparation:
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.
Yields about 1 1/4 cups salsa.
Minor mods: I just use the juice of a whole lime. Last time, I charred 3 tomatoes and threw them in, too. Not bad. I use a food mill instead of a blender for the tomatillos - no skins. I just throw the tomatillos on a broiler for 7 minutes or so. |
