Tomatillo Chipotle Salsa - v2
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 3
- 1/2 cup water
- 1/4 cup lime juice
- 1 tablespoon cumin
- 1/2 tablespoon salt
- 3/4 cup vinegar
- 5 cups tomatillos rough chopped
- 1 cup poblano peppers roasted, skin removed, and chopped
- 3 1/2 tablespoon adobo sauce
- 1/4 cup chipotles, dried rehydrated and chopped
- 2 cup onions rough chopped
- 6 clove fresh garlic, peeled rouch chopped
- 1 handful fresh cilantro rough chopped
- Carbohydrate 37.7341073507814 g
- Cholesterol 0 mg
- Fat 7.17260900063052 g
- Fiber 7.60864331294152 g
- Protein 5.75556433532312 g
- Saturated Fat 1.0000703000925 g
- Serving Size 1 1 Serving (535g)
- Sodium 3623.34786668619 mg
- Sugar 30.1254640378399 g
- Trans Fat 1.01531620011889 g
- Calories 228 calories
Makes 3 pints Rehydrate dried chipotles in the water and then rough chop reserving the water to add to the salsa. Remove the husks, wash, and rough chop the tomatillos. For larger tomatillos I also partially core them to remove tough stem. Roast the Poblanos either on a flame or under the broiler rotating frequently to blacken the skin. Remove skins and seeds and rough chop. Combine all ingredients and bring to boil. Reduce heat and simmer for 20 minutes. Use immersion blender to bring to desired consistency. This makes what I call a medium spicy hot salsa. For a mild version I use 1/2 tablespoon of dried chipotles. For a hot version I use 1/2 cup of dried chipotles plus 1 chopped jalapeño or serrano. If you can't find dried chipotles, you can use the Chipotles in Adobo sauce but I recommend that you still add the plain Adobo sauce for a better overall flavor. Can be canned using the Hot Water method.
