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Tomatillo & chipotle Salsa

Serves

Makes 1 cup.

Cooks In

less than 30 minutes

You can use this salsa for dipping totopos or to serve on tacos, quesadillas or with steak / grilled cheese sandwiches. Add some finely chopped coriander and dilute with a little stock, to turn into a green sauce for chilaquiles.

Method

  1. Cut the stem of the dried chillies and split them in half. Cover them with just boiled hot water and let soak until soft, about 15mins and drain. If using fresh tomatillos, de husk and wash, place under a hot grill on a baking sheet, cook until soft and blackened in spots, turn once.
  2. Meanwhile, peel the onion, cut in half and then in quarters, place in a dry medium hot pan and roast until soft with black spots.
  3. In a jug suitable for a stick blender, place the drained chillies, roasted onion, drained or roasted tomatillos and 1/4 tsp salt, blend until the chillies are smooth, taste and re-season if required.

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Suggestion:

Substitute 3-4 Chile Cascabel whole for the Chile Chipotles, as they too combine beautifully with tomatillos.