Sunday, 17 May 2009
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
At a glance
1 onion, chopped
4 cloves garlic, chopped
2 tablespoon vegetable oil
1 pound tomatillos, halved
1 medium tomato, chopped
1/2 cup chicken broth
1/2 teaspoon Mexican oregano
3 canned chipotle chiles in adobo
1 teaspoon vinegar
Salt to taste
In a skillet, saute the onions and garlic in the oil until soft and slightly browned.
In a food processor or blender, combine all the ingredients except the salt and puree. Transfer the puree to a skillet and simmer for 20 minutes to thicken slightly. Salt to taste.
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