Serves: 5
Total Calories: 33
1. In a small saucepan, bring 1 cup of water to a boil then cook the tomatillos, uncovered, until they change color and soften, about 5 minutes. Put the tomatillos and 1/2 cup of the cooking water into a blender. Reserve.
2. In a medium skillet, heat the oil over medium heat, and cook the onion until it begins to brown, about 4 minutes. Add the garlic, oregano, and tomato. Cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Transfer to the blender with the tomatillos. Add the salt. Blend smooth, then return to the skillet and heat through, about 2 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chipotle and Tomatillo Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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