- 3/4 cup tomatillos, husked and washed
- 5 garlic cloves, skins on
- 1 chipotle chile
- 2 teaspoons cilantro, chopped
Place garlic cloves, skins on, in a dry sauté pan. Heat pan over a medium burner. Toast garlic, turning occasionally, until garlic is browned in spots and soft to the touch. Cool and peel garlic.
Combine tomatillos, garlic, and chipotle chile in the work-bowl of a food processor. Process to a smooth consistency. Transfer the contents of the work-bowl to a mixing bowl, and fold in 1 tablespoon water and the remaining ingredients. Season with salt to taste and refrigerate until use.
Yield: 6 servings