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

Method :

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.