1/2 cup sliced onion
15 tomatillos (about 1-1/2 lbs.), soaked in warm water for 30 minutes,
husked, and fire-roasted
1 tablespoon chipotles in adobo purée
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Juice of 1 large lime
1/2 cup fresh basil leaves, coarsely chopped
Soak in warm water for 30 minutes. Peel off the husks from the tomatillos
and rinse to remove the sticky residue. Other than peeling off the husk,
do not peel the green skin. Roast tomatillos until charred under the broiler
or over an open flame such as a grill or a gas burner. Make sure the heat
is quite hot, otherwise the tomatillos will turn mushy before being charred.
Leave slightly blackened skins on if you like a smoky, woodsy taste, otherwise
remove charred skins.
In medium sauté pan or skillet over medium heat, heat 2 teaspoons
of oil and sauté onion, stirring occasionally, 4 to 8 minutes,
or until golden brown and completely soft. Place tomatillos, onion, and
chipotle purée in a blender or food processor and pulse to a coarse
or smooth purée, as you prefer, adding a little water to thin,
Add salt, sugar and
lime juice. Taste and adjust seasoning. Stir in the chopped basil and
let sit at room temperature for 1 hour before serving.
Store in airtight
container in refrigerator for up to 3 days.
Per Serving: 16 Calories
1g Fat (60.8% calories from fat)
trace Dietary Fiber
Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.