TOMATILLO-CHIPOTLE SALSA
Makes 1 cup.
Note: Store up to one week in the refrigerator. Adapted from "Just Tacos: 100 Delicious Recipes for Breakfast, Lunch and Dinner," by Shelley Wiseman.
• 1/2 lb. tomatillos (5 or 6 medium)
• 3 large garlic cloves, peeled
• 1 to 2 tbsp. canned chipotles in adobo sauce
• 1/4 tsp. salt
Directions
Heat oven to 500 degrees. Line a baking tray with foil. Husk and rinse tomatillos; put on baking tray. Add garlic cloves. Roast 10 minutes and remove garlic when it's browned and slightly softened. Turn tomatillos; roast 10 to 15 minutes longer until browned and softened.
Put garlic and tomatillos in a blender. Add canned chipotles with their sauce and salt. Blend until smooth. Cool.
Nutrition information per ¼ cup:
Calories24Fat1 gSodium240 mg
Carbohydrates5 gSaturated fat0 gCalcium11 mg
Protein1 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable.
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