| |
|
Ingredients:
3 dried chiles chipotles colorados, up to 6
(1/4 to 1/2 oz. total)
OR 2 to 4 dried chiles chipotles me
(1/4 to 1/2 oz. total)
OR 3 to 6 canned chiles chipotles e
adobo
3 large garlic clove, unpeeled
8 oz tomatillos, (5 to 6 medium)
papery husks removed and rinsed
1/2 tsp salt
1/4 tsp sugar
Instructions:
Makes 1 1/4 cups. VEGAN
(Salsa de Chile Chipotle y Tomato Verde)
These are the most attractive salsa flavors I know: tangy (almost citrusy)
from the tomatillos, smoky and hot from the CHIPOTLES and sweetly aromatic
from the roasted garlic. Unlike salsas that have lots of raw ingredients,
this one can be kept for days in the refrigerator.
Set ungreased griddle or heavy skillet over medium heat. If using dried
chiles, break off stems. Toast dried chiles a few at a time by laying on
hot griddle or skillet. Press flat a few seconds with metal spatula.
(Chiles will crackle faintly and release a smoky aroma.) Flip and press
down to toast other side. Transfer toasted chiles to bowl, cover with hot
water and rehydrate for 30 minutes, stirring frequently to ensure even
soaking. Pour off water and discard. (If using canned chiles, simply
remove from adobo sauce.)
On heavy, ungreased skillet or griddle over medium heat, roast garlic,
turning occasionally, until blackened in spots and soft, about 15 minutes.
Cool, slip off papery skin and roughly chop.
Lay tomatillos on baking sheet and place 4 inches below very hot broiler.
When tomatillos blister, blacken and soften on one side, about S minutes,
turn and roast other side. Cool completely on baking sheet before
handling.
Scrape tomatillos (and any juices that have accumulated) into food
processor or blender and add garlic. Pulse until mixture is a coarse
puree. Chop rehydrated or canned chiles into tiny bits, then stir into
tomatillo mixture.
Transfer salsa to serving bowl and stir in enough water, about 3 to 4
tablespoons, to reach desired consistency. Taste and season with salt and
sugar. Makes 1 1/4 cups.
PER TABLESPOON: 6 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 1G CARB.; 0
CHOL.; 92MG SOD.; 0 FIBER. VEGAN
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 20, 1999.
Per serving: 4 Calories (kcal); trace Total Fat; (20% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, May 1997, page 48
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace Fat (20.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 45mg Sodium. Exchanges: 0 Vegetable; 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 24
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
More information:
Open Directory:
Chili Recipes
Mexico
Yahoo:
Mexican Food & Drink
Mexican
Society
Roasted Tomatillo Chipotle Salsa Recipe brought to you by Mexican Recipes To-Go
