*  Exported from  MasterCook  *

                         Tomatillo Chipotle Sauce

Recipe By     : JRB
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Hot And Spicy
                New Southwest                    Salsa
                Sauces                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      large         tomatillos -- (2 lb)
   1      head          garlic -- unpeeled
   1      medium        onion -- chopped
   3      tablespoons   olive oil
   1      cup           cilantro -- packed
   1                    lime -- juice of
   1      teaspoon      salt
   4      canned        chipotle peppers in adobo sauce
   2      teaspoons     adobo sauce

Husk and wash tomatillos.  Cook in skillet over medium-high heat for
25 minutes, stirring, until soft and black all over.  Roast garlic
until soft, peel.  Saute onion in 1 tb oil until soft.  

Puree tomatillos, garlic, onion, and rest of ingredients except juice
until smooth.  Add water if necessary.

Add lime juice and process briefly.  Check seasoning, and add sugar
and lime juice if it's too hot.

Serve warm, room temperature or cold with chips or see recipe for
Beef or Chicken with Tomatillo Sauce

VARIATION:

Use 4-6 dried chipotles and 1 c water, nuke 4-8 minutes, and let sit
for 30 minutes, until soft.  Seed peppers (or not for more heat),
remove stems, and proceed, using both peppers and their soaking water.  

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NOTES: Martha really likes--spicy, smoky, and wonderful!