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This sauce is not too hot and perfect for those who like the taste of chipotle chiles, but not the heat. Like it hot? Add more chiles. Use the type of chiles that are in adobo sauce and purchased in cans in many stores in the U.S. Tomatillos look like small green tomatoes, but are often sold with a papery shell on the outside (see photo above). In Mexico they are called tomate verde (green tomatoes) while tomatillos are a tiny version of the tomate verde.
Yields about 2 cups
6-8 tomate verde (tomatillos) (small to medium size - about 2" in diameter) washed and with outside paper shell removed.
2 cloves garlic in paper covering
One ½-inch slice of onion
3 to 4 dried chipotle peppers with seeds removed
Salt to taste
Place first three items on tinfoil and put the tinfoil on a dry frying pan or directly over gas and char or "Asado" the items. To "roast" the chipotles, garlic and onions, loosely make a little oven with the tinfoil. You check often and turn the items until they are charred or blackened on all sides but not on the inside. The garlic should give slightly when pressed and the onions and tomatillos should be slightly soft.
Squeeze out the garlic from the paper outsides and toss everything (except the paper outsides of the garlic) into the blender with 3 chipotles. Salt to taste. It is delicious on meats and not too hot. Add water if you want it a little thinner. It's a very thick sauce.
Vary the heat by adding additional chipotles or include the seeds. Keeps well in the refrigerator.
Recipe courtesy of Mayan Beach Garden
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