Tomatillo chipotle sauce & pickled red onions

 

Recipe: tomatillo - chipotle sauce

WARNING - This is SPICY (The canned chipotle chilies in adobo are very, very HOT) 

1/2 lb fresh tomatillos, husked and rinsed

3 cloves garlic, peeled

2 tbsp canned chipotles in adobo sauce, include some sauce

1/4 tsp salt

Place the tomatillos and garlic on a foil lined baking tray and and bake at 500oF for 10 minutes. Remove the garlic and continue cooking the tomatillos for another 10 - 15 minutes until brown and soft.

Transfer the tomatillos, with juice, garlic, chipotles and salt to a blender and blend until smooth.Cool. 

This fiery, smoky, fruity salsa can be kept in the fridge for up to one week.

Recipe : pickled red onions

1 large red onion, thinly sliced. (You need about 3 cups)

1 habanero chili, finely chopped

1 tsp dried oregano

1/2 tsp salt

1 cup distilled white vinegar

(This recipe instructed that the onions first be soaked in boiling water. I omitted this step as I thought they may be crispier without).

Place the onion in a container and stir in the chili, oregano and salt. Add vinegar to just cover and cool to room temperature. Refrigerate for about 8 hours until they turn vivid pink in colour.