Categories: Salsa, Tomatoes

Ingredients

• 3 cloves garlic, peeled
• 4 med (8 oz) tomatillos, husked, rinsed and cut in half
• 2 canned chipotle chiles en adobo
• 1/4 cup water
• 1/2 tsp salt

Directions

1. Set a large nonstick skillet over med high heat. Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3-4 minutes, turn everything over and brown on the other side. The tomatillos should be completely soft.

2. Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and water. Process to a coarse puree. Pour into a salsa dish and cool.

3. This with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt.

4. Easy Chipotle Saute:

5. In a very large skillet, saute 1 sliced white onion with 1 to 1 1/4 lbs cubed boneless skinless chicken breast, pork tenderloin, steak, shrimp or tofu until well browned. Add the salsa and stir fry until everything is done as you like; dribble in a little water if the sauce is too thick for you. This is really good sprinkled with chopped cilantro.

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