Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Page 70

| Course Type: Condiments

(1 review)

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This was smoky, spicy, tangy and delicious! Halved the recipe to make just enough for a fajita dinner. After taking the toasted chilies off the skillet I put them in the blender with the water (which I heated), let them sit and soften while I finished roasting the other ingredients. I used small dark chipotle mora chilies (not the tan variety).

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