11 ounces fresh tomatillos, husks removed and chopped
⅓ chipotle pepper in adobo sauce, minced
Juice of ½ lime
1 tablespoon chopped fresh cilantro
1 teaspoon salt
Pinch ground black pepper
COMBINE all ingredients; cover and refrigerate until needed.
Try on our Oaxaca & Cabot Pepper Jack Burgers!
Recipes courtesy of Chris Torla, Trumbull Kitchen, Hartford, CT.