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Ingredients
- 3 dried chipotle peppers or 3 canned peppers in adobo sauce, rinse, drained, seede and finely chopped.
- 6 to 8 tomatillos
- 1/4 cup chopped onion
- 1 tablespoon snipped fresh thyme or 1/2 tsp dried thyme crushed
- 2 cloves garlic minced
- 1 tsp packed brown sugar
- 1/4 tsp salt
Method
- Cut open dried peppers, discars tmes and seeds. Place peppers in a small bowl and cove with boiling wate. Let stand for 30 minutes to soften. Drain well Cut peppers into tiny pieces.
- Meanwhile, remove husks from tomatillos; rinse. Finely chop (you should have 2 cups). In a medium bowl, combine pepper pieces, chopped tomatillos, onion, thyme garlic and salt and sugar.
- Cover and let stand at room temperature for 30 minutes. Serve as a dip for chips or as a condiment for grilled meats or chicken
- Makes 1 and a half cups.
