Best Chipotle And Tomatillo Sauce Recipes

Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

2 cups soy sauce
1 cup water
4 tablespoons chopped ginger
3 cloves garlic coarsely chopped
2 racks of pork ribs
2 tablespoons unsalted butter
1/2 cup finely diced onion
2 cloves garlic, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle
8 medium tomatillos, husked and coarsely chopped
1 tablespoon finely diced red onion
1 small jalapeno, finely minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
3/4 cup fresh corn kernels
Salt and freshly ground pepper

Steps:

Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
Combine all ingredients in a small bowl.

Chipotle and Tomatillo Sauce image

Number Of Ingredients 9

7 medium tomatillos, about 1/4 pound, husked and rinsed
2 , canned chipotles chile kimmy, , en adobo
1 teaspoon , adobo sauce from the canned chile kimmy
2 teaspoons vegetable oil
1/2 medium onion, chopped
1 clove garlic (medium), thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 medium tomato, chopped
1/4 teaspoon salt, or to taste

Steps:

1. In a small saucepan, bring 1 cup of water to a boil then cook the tomatillos, uncovered, until they change color and soften, about 5 minutes. Put the tomatillos and 1/2 cup of the cooking water into a blender. Reserve. 2. In a medium skillet, heat the oil over medium heat, and cook the onion until it begins to brown, about 4 minutes. Add the garlic, oregano, and tomato. Cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Transfer to the blender with the tomatillos. Add the salt. Blend smooth, then return to the skillet and heat through, about 2 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves