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Chipotle-Tomatillo Salsa
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Ingredients
2-1/2 lbs. tomatillos, husks removed
3 chipolte-chile peppers, soaked in warm water until pliable, seeds removed, and finely diced
1 medium onion, finely chopped
1 T. ground cumin
salt (opt)
Black ground pepper to taste
Preparation
In a medium saucepan place the tomatillos and cover them with water. Bring the water to a boil, and then simmer the tomatillos for 30 minutes, or until they are tender. Strain the tomatillos in a colander so that most of the liquid drains off. Place them in a food processor and puree them.
In a medium bowl place the pureed tomatillos and the remainder of the ingredients, and mix them together. Refrigerate the salsa for 2 hours before serving it.
Makes approximately 3 cups.
Recipe Courtesy of Paula Price