Ingredients:

  • 4 medium tomatillos, husked and rinsed (about 500g)
  • 2 dried chipotle peppers (or 1-2 tablespoons of chipotle powder)
  • 1 clove garlic, minced
  • ½ cup (120 ml) water
  • 2 tablespoons lime juice (freshly squeezed)
  • ½ teaspoon salt
  • 1 tablespoon olive oil

Instructions:

  1. Husk tomatillos and rinse under cool water. Chop into quarters.
  2. Heat a dry skillet over medium heat. Toast chipotle peppers for 2-3 minutes until fragrant. Remove and set aside.
  3. In the same skillet, add olive oil and sauté tomatillos until soft and slightly browned (about 5-7 minutes).
  4. In a blender, combine sautéed tomatillos, minced garlic, toasted chipotle peppers, water, lime juice, and salt. Blend until smooth.
  5. Taste and adjust seasoning, adding more lime juice or salt as necessary.
  6. Let sauce cool to room temperature before transferring to a jar. Chill in the refrigerator for at least 10 minutes before use.