Tomatillo and Chipotle Chile Sauce

1/2 lb. (about 12) medium tomatillos, husked and rinsed
2 tablespoons chopped white onion
1/4 cup loosely packed chopped fresh cilantro
1 canned chipotle en adobo, seeded and veins removed, and chopped
3/4 teaspoon salt, or to taste
1/4 teaspoon sugar

Cook the tomatillos in boiling water to cover until just tender, about 5 minutes.

Drain under cold running water to stop the cooking and place in a blender or food processor. Add the remaining ingredients and blend until almost smooth with a little texture.

Transfer to a bowl.

Serve at room temperature or cover, refrigerate, and serve chilled.

Makes about 1 cup

Ninja Master Prep

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