Chipotle Chili Salsa

1. Cut dried peppers open; discard stems and seeds. Chop peppers into tiny pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften; drain well.

2. Meanwhile, remove husks from fresh tomatillos; rinse. Finely chop the fresh or canned tomatillos (you should have about 2 cups). In a medium mixing bowl combine pepper pieces, chopped tomatillos, onion, thyme, garlic, brown sugar, and salt.

3. Cover and let stand at room temperature for 30 minutes to blend flavors. Serve as a dip for chips or as a condiment for grilled meats, hot dogs, burgers, steaks, or poultry. Makes about 1-1/2 cups.

4. Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 1 week.

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Nutrient	Quantity
Total fats	0.1103 g
Protein	0.9586 g
Carbohydrates	9.2491 g
Energy	38.764 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0135 g
Water	40.7616 g
Aspartic acid	0.0657 g
Calcium, Ca	32.27 mg
Lutein + zeaxanthin	2.56 g
Fiber, total dietary	1.142 g
Carotene, beta	69.124 g
Niacin	0.1355 mg
Vitamin A, RAE	5.712 g
Arginine	0.0796 g
Riboflavin	0.0287 mg
Glutamic acid	0.1515 g
Sodium, Na	3.676 mg
Total lipid (fat)	0.1103 g
Manganese, Mn	0.1951 mg
Fructose	0.5493 g
Proline	0.0108 g
Fatty acids, total saturated 16:0	0.0258 g
Fatty acids, total saturated 8:0	0.001 g
Sucrose	3.2328 g
Choline, total	3.901 mg
Sugars, total	4.6666 g
Serine	0.0198 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.0027 g
Vitamin B-6	0.1317 mg
Selenium, Se	1.088 g
Ash	0.3203 g
Fatty acids, total saturated 18:1 undifferentiated	0.0078 g
Pantothenic acid	0.0988 mg
Phenylalanine	0.021 g
Copper, Cu	0.0482 mg
Betaine	0.043 mg
Thiamin	0.0316 mg
Methionine	0.0054 g
Iron, Fe	0.6261 mg
Carbohydrate, by difference	9.2491 g
Phosphorus, P	23.444 mg
Folate, total	8.89 g
Alanine	0.0163 g
Valine	0.0333 g
Fatty acids, total saturated 18:2 undifferentiated	0.0209 g
Glycine	0.022 g
Glucose (dextrose)	0.8285 g
Fatty acids, total saturated 14:0	0.0022 g
Zinc, Zn	0.1819 mg
Isoleucine	0.0254 g
Fatty acids, total saturated 12:0	0.0009 g
Fatty acids, total polyunsaturated	0.0345 g
Leucine	0.0348 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	115.364 IU
Folate, DFE	8.89 g
Tryptophan	0.0123 g
Vitamin C, total ascorbic acid	8.6744 mg
Phytosterols	6 mg
Tyrosine	0.0105 g
Vitamin K (phylloquinone)	0.262 g
Fatty acids, total saturated	0.0333 g
Histidine	0.0124 g
Fatty acids, total monounsaturated	0.0078 g
Threonine	0.0215 g
Folate, food	8.89 g
Vitamin E (alpha-tocopherol)	0.0128 mg
Magnesium, Mg	9.61 mg
Lysine	0.035 g
Potassium, K	101.066 mg
Cystine	0.0055 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Brown sugar	1 teaspoon	11.4	2.9427	0
Onion	0.25 cup	16	3.736	0.04
Garlic Clove	2	8.94	1.9836	0.03
thyme	1 tablespoon	2.424	0.5868	0.0403
tomatillo	6 can	0	0	0
chipotle chile adobo	3	0	0	0