- hand blender
- non-stick skillet
This salsa was as tasty as the recipe promised. Per the recipe liner notes, we even sautéed chicken breast with it for a quick weeknight meal. Adapted from Mexican Everyday by Rick Bayless. If you ever get your hands on this book, be sure to read through the well-written introduction on Rick’s common sense philosophy on healthy eating.
|Preheat the non-stick skillet over medium-high heat.|
|Warm the garlic and cut-side of the tomatillo in the pan for about 4 minutes. Turn the garlic and tomatillo over to brown the other side until the tomatillos are soft.|
|Transfer the tomatillos and garlic into a large container. Add the chipotles and water then blend with hand blender.|
|Season to taste with salt and mezcal.|
source: Mexican Everyday by Rick Bayless
Mezcal is a complex, smoky tequila. We like to sip this chilled with ice then strained as an after-dinner drink. We'll sometimes accent a margarita with it. We have also made a very delicious strawberry-infused mezcal cocktail.