Tomatillo Chipolte Salsa

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Tomatillo Chipolte Salsa

 

6 tomatillos, husks removed

4 plum

tomatoes

5 cloves garlic

1 small Vidalia onion

3 canned chipolte

peppers

2 tsp of adobo sauce (from the canned  chipolte peppers)

1/2 tsp

sugar

3 tbsp fresh cilantro

 

In a large heavy pan over high heat, place

tomatillos, tomatoes,

garlic, and onion. Roast 8-10 minutes, stirring

occasionally, until

there are roasted spots on veggies. Remove from heat,

place on a

plate, and cool for a few minutes. Place in food processor with

 

chipolte peppers and sugar, and process until still chunky. Add

 

cilantro, and pulse a few times until desired consistency. Allow to

rest

in the refrigerator for a few hours for flavors to mix well.