*  Exported from  MasterCook  *
 
                          Tomatillo Chipotle Sauce
 
 Recipe By     : JRB
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Hot And Spicy
                 New Southwest                    Salsa
                 Sauces                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25      large         tomatillos -- (2 lbs)
    1      head          garlic -- unpeeled
    1      medium        onion -- chopped
    3      tablespoons   olive oil
    1      cup           cilantro -- packed
    1                    lime -- juice only
    1      teaspoon      salt
    4      canned        chipotle peppers in adobo sauce
    2      teaspoons     adobo sauce
 
 Husk and wash tomatillos.  Cook in skillet over me-hi heat for 25 min,
 stirring, till soft and black all over.  Roast garlic till soft, peel.  Saute
 inion in 1 T oil till soft.  
 Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl
 smooth.  Add water if necessary.
 Add lime juice and process briefly.  Check seasoning, and add sugar and lime
 juice if it’s too hot.
 Serve warm, room temp or cold with chips or see recipe for Beef or Chicken
 with Tomatillo Sauce
 
 VARIATION:
 Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min,
 till soft.  Seed peppers (or not for more heat), remove stems, and proceed,
 using both peppers and their soaking water.  
 
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 NOTES : Martha really likes--spicy, smoky, and wonderful!