Chipotle Chili Salsa
dried chipotle peppers or 3 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
tomatillos or one 13-ounce can tomatillos, rinsed and drained
cup chopped onion
cloves garlic, minced
teaspoon brown sugar
- 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 for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.
From the Test Kitchen
Spoon the salsa into a storage container. Cover and chill for up to 1 week.
Nutrition Facts(Chipotle Chili Salsa)
- Per serving:
- 8 kcal cal.,
- 0 g fat
- 36 mg sodium,
- 2 g carb.,
- 0 g fiber
- Percent Daily Values are based on a 2,000 calorie diet