Cooking with Sunset Magazine

Roasted green chile chipotle salsa
Prep and cook time: 20 minutes
Makes about 2 cups


  • 1 white onion, peeled and quartered
  • 3 large garlic cloves, peeled
  • 1 fresh poblano or 2 anaheim chiles (5 oz. total)
  • 1 lb. fresh tomatillos, husked
  • 2 to 3 canned chipotle chiles in adobo sauce, plus 1 tbsp. sauce
  • 1/4 cup cilantro leaves
  • 1 tbsp. fresh lime juice
  • Salt
  1. Put onion, garlic, poblano chile, and tomatillos on a baking sheet. Broil 4 to 5 inches from heat, turning once, until blackened, 8 to 10 minutes total. Let cool.
  2. Peel, stem, and seed poblano chile and cut into chunks. In a blender or food processor, whirl chile, onion, tomatillos, garlic, chipotle chiles with sauce, cilantro, and lime juice until coarsely puréed. Season to taste with salt.
Per 1/4 cup serving: Cal., 00% (00 cal.) from fat; 00 g protein; 000 g fat (000 g sat.); 000 g carbo (000 g fiber); 000 mg sodium; 00 mg chol.

Recipe from Sunset (Fast & Fresh column, June 2008)

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