CHIPOTLE AND TOMATILLO SAUCE

Chipotle and Tomatillo Sauce image

Number Of Ingredients 9

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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