- 12 oz Canned tomatillos, drained, or fresh with husks removed and rinsed
- 4 whole Chipotle chillies in adobo, rinsed
- 2 cloves Garlic, in their skins
- 1 medium White onion, peeled a cut into ½-inch rounds
- 2 tsp Salt
- 1 tsp Sugar
- 4 tbsp Mezcal
Place the dry frying pan over medium heat. Roast the onion, garlic, and tomatillos (only if using fresh). Roast until vegetables start to char and the flip to char the other side.
Remove garlic skins. Put chipotle chilies, canned tomatillos (if not roasting fresh), roasted vegetables, salt, and sugar into a blender.
Blend until very smooth and scrape into a bowl. Stir in mezcal and serve or refrigerate to use later.
Calories: 154kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2330mg | Potassium: 537mg | Fiber: 4g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg