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Chipotle-Tomatillo Sauce

Sunday, 17 May 2009

Description

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.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Chile peppers

Cooking Method

Sauté

Heat Level

Chile

Chipotle

Meal/Course

Condiment

Sauce/Marinade/Rub

Makes

4 cups

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

Methods/steps

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.

Additional Tips

Ah, the smoky flavor of the chipotle--or any type of smoked chiles. It won't matter for this sauce, for any smoked chile will work. If using dried chipotles, be sure to soak them first in water to soften them. This is a great sauce for grilled or barbecued meat or poultry.

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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.