1 fresh poblano chile or 2 Anaheim chiles (5 oz. total)
1 pound fresh tomatillos, husked
3 large garlic cloves, peeled
2 or 3 canned chipotle chiles in adobo sauce, plus 1 tbsp. sauce
1/4 cup cilantro leaves
1 tablespoon fresh lime juice
How to Make It
Put onion, fresh chile, tomatillos, and garlic on a baking sheet. Broil 4 to 5 in. from heat, turning once, until blackened, 8 to 10 minutes total. Let cool.
Peel, stem, and seed fresh chile and cut into chunks. In a blender or food processor, whirl broiled onion, chile, tomatillos, garlic, chipotle chiles with sauce, cilantro, and lime juice until coarsely puréed. Season to taste with salt.
This is a delightful addition to our salsa recipes. We like hot salsas, but found the two chipotles in this to be a tad much for us, so second time around used one and worked better for our palates. A keeper.
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