Tomatillo Salsa

Ingredients Weight Measure
Tomatillos, husk removed, cut in half 3/4 lb.
Garlic, whole cloves 2 ea.
Onion, large dice 3/4 cup
Canola oil 2 Tbsp.
Lime juice 1-1/2 Tbsp.
Cilantro, chopped 2 Tbsp.
Chipotle pepper, seeds removed, minced 1 tsp.
Salt to taste
Pepper to taste

Santa Fe Smoky Ranch Chicken Salad

Ingredients Weight Measure
Chicken breast 1-1/2 lbs.
Cilantro 2 Tbsp.
Cumin 1/2 tsp.
Chili powder 1/2 tsp.
Lime juice 1 Tbsp.
Mayonnaise 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 tsp.
Alfalfa sprouts 2 cups
Salt to taste
Pepper to taste


  1. To prepare Salsa, toss tomatillos, garlic cloves and onions in canola oil. Spread on a metal tray and place under a broiler until lightly charred.
  2. Put charred tomatillos, garlic and onions in a food processor. Add cilantro, lime juice and chipotle peppers. Season with salt and pepper and process until smooth, but still slightly chunky.
  3. To prepare Santa Fe Smoky Ranch Chicken Salad, season chicken breast with salt and pepper. Grill over medium heat until cooked through. Cut into 1/2" strips and chill in refrigerator until completely cooled.
  4. Combine cilantro, cumin, chili powder, lime juice, mayonnaise and TABASCO® Chipotle Pepper Sauce and mix thoroughly. Toss with grilled chicken and reserve.
  5. Spread some of the chicken in a tortilla and top with sprouts. Roll up like a burrito and cut in a half on a bias. Serve with salsa on the side.

Yield: 4 servings