Chile Chipotle Salsa


A spicy Mexican salsa



INGREDIENTS

7

tomatillos (small green tomatoes, available in big supermarkets)

1

garlic clove

1/4 ts

sugar

1/4 ts

salt

2

chile chipotle en adobe

2 ts

adobe sauce

1/3

cup fresh cilantro

(1

avocado)


PREPARATION

Peel the tomatillos out of the papery husk and cut them in pieces. Peel the garlic clove and mince it.

Mix all the ingredients in a blender until smooth.

If you think the salsa is too spicy, add the avocado to the blender and mix again very well. This salsa is perfect with barbecued beef.

Goes best with:
Mexican beer.

Our special hint:
This spicy salsa tastes also excellent with burritos or scrambled eggs with chorizo or machaca.
You can keep the salsa without avocado for a week in the refrigerator. With the avocado it only lasts about two days.