CHIPOTLE SALSA

INGREDIENTS:

   -- 10 tomatillos, husks removed
   -- 3 dried chipotle or morita chiles
   -- Boiling water
   -- 2 cloves garlic, sliced
   -- 1/2 teaspoon salt
   -- 1 tablespoon fresh lime juice

   INSTRUCTIONS: Char the tomatillos over a gas burner just until
   slightly blackened. Do not soften. I use a little grill, called the
   Asador, that fits over a burner. Set tomatillos aside.

   Soften chiles in boiling water for 20 minutes. (Or, cover the dried
   chiles with water, cover with plastic wrap, and microwave at high
   for 3 minutes.) Drain the chiles and remove the seeds from the
   softened chiles.

   Place the tomatillos, chipotles, garlic, salt and lime juice in a
   food processor or blender, and puree into a smooth sauce.

   Serve with quesadillas. Yields about 1 1/4 cups salsa.

   PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat
   ( 0 g saturated), 0 mg cholesterol, 56 mg sodium, 0 g fiber.



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Bob Batson                              L 39 12 14 N  94 33 16 W
bob@sky.net                             Kansas City
TCS - Mystic Fire Priest                USDA zone 5b
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Under the most controlled conditions, the experimental apparatus will
do exactly as it pleases.