Chipotle Hot Salsa

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Chipotle Hot Salsa

 

3 dried chipotle peppers or 3 canned chipotle

peppers in adobo sauce,

rinsed, drained, seeded, and finely chopped

6 to 8

tomatillos or one 13-ounce can tomatillos, rinsed and drained

1/4 cup chopped

onion

1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme,

crushed

2 cloves garlic, minced

1 teaspoon brown sugar

1/4 teaspoon

salt

 

Cut dried peppers open; discard stems and seeds. Chop peppers

into

tiny pieces. Place in a small bowl and cover with boiling water.

Let

stand 45 to 60 minutes to soften; drain well.

 

Meanwhile, remove

husks from fresh tomatillos; rinse. Finely chop the

fresh or canned

tomatillos (you should have about 2 cups). In a

medium mixing bowl combine

pepper pieces, chopped tomatillos, onion,

thyme, garlic, brown sugar, and

salt.

 

Cover and let stand at room temperature for 30 minutes to

blend

flavors. Serve as a dip for chips or as a condiment

Makes about

1-1/2 cups.