Tomatillo Red Chili Sauce Chipotle Copycat Recipes
TOMATILLO RED CHILI SAUCE CHIPOTLE COPYCAT
Steps:
- Peel husk from tomatillos, discard. Clean the residue from the outside and quarter.
- Prepare chiles by removing the stems, seeds and membranes. Wash under cool water.
- Remove peel from cloves of garlic
- Place tomatillos, chiles and garlic in medium saucepan and cover with cool water. Cook on stovetop over medium heat about 15-20 minutes. Turn the heat down to simmer when it begins to boil too quickly. Once the tomatillos, garlic and red chiles become soft, remove them to the food processor with the slotted spoon. The chipotle will take the longest to reconstitute. Continue cooking about 10-15 minutes longer then remove the remaining to the food processor as well.
- Process in the food processor until smooth, or desired consistency.
- If you like, place the lime in the microwave for 10-15 seconds to help break down its juices. Juice the lime and stir well or process lightly into the red sauce mixture.
- If a thinner consistency is desired, add cool water, a little at a time. Remember that you can add, but you can't remove.
- Serve immediately or chill as desired.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Place the tomatillos and crushed garlic on the baking sheet and place in oven. Broil until charred, about 12 minutes, flipping halfway through. Peel garlic.
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