Roasted Tomatillo-Chile Salsa

Name: Roasted Tomatillo-Chile Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 3 chipotle chiles (canned in adobo sauce), rinsed and seeded; 1 teaspoon coarse salt; 59 milliliters fresh cilantro leaves, coarsely chopped; 4 garlic cloves, unpeeled; 1 pinch pinch of granulated sugar; 283 grams tomatillos, husks removed, tomatillos rinsed and dried; 1 hatch chile or hungarian wax chile

The recipe Roasted Tomatillo-Chile Salsan is ready in around 45 minutes and is definitely a super gluten free and vegan option for lovers of Mexican food. One serving contains 38 calories, 1g of protein, and 1g of fat. This recipe serves 3. If you have hungarian wax chile, granulated sugar, garlic cloves, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre.

Ingredients

Servings:

chipotle chiles (canned in adobo sauce), rinsed and seeded 1teaspoon

coarse salt 59milliliters

fresh cilantro leaves, coarsely chopped 4

garlic cloves, unpeeled 1pinch

pinch of granulated sugar 283grams

tomatillos, husks removed, tomatillos rinsed and dried 1

hatch chile or hungarian wax chile

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.