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Salsa de Tomatillo y Chile Chipotle

Tomatillo and Chipotle Chile Sauce
Serve this tomatillo table sauce on any number of appetizers or as a topping on fish fillets or grilled chicken. Canned chipotle chiles en adobo can be purchased in Mexican markets and many supermarkets.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 pound about 12 medium tomatillos, husked and rinsed
  • 2 tablespoons chopped white onion
  • 1 ⁄4 cup loosely packed chopped fresh cilantro
  • 1 canned chipotle chile en adobo seeds and veins removed, and chopped
  • 3 ⁄4 teaspoon salt or to taste
  • 1 ⁄4 teaspoon sugar

Instructions

  • Cook the tomatillos in boiling water to cover until just tender, about 5 minutes.
  • Drain under cold running water to stop the cooking and place in a blender or food processor.
  • Add the remaining ingredients and blend until almost smooth with a little texture.
  • Transfer to a bowl.

Notes & Wine Advice

Serve at room temperature, or cover, refrigerate, and serve chilled.
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Course; Sauce
Cuisine; Mexican