Chipotle Salsa

"From Food and Wine June 2003 To accompany Recipe #243013."
 
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Ready In:
20mins
Ingredients:
8
Yields:
2 cups
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ingredients

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directions

  • Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred softened. Let cool.
  • Transfer to a food processor and pulse until finely chopped.
  • Add the chipotles, adobo sauce, cilantro and sugar and pulse. Season with salt and serve.
  • This salsa can be refrigerated for up to 2 days.

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RECIPE SUBMITTED BY

<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
 
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