Chipotle Peanut Salsa For Grilled Vegetables

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Rick Bayless


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1 pound (6 to 8 medium) tomatillos , husked and rinsed

1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed

1 small white onion, sliced 1/4-inch thick

4 garlic cloves, peeled

1/4 cup roasted peanuts

1 tablespoon Worcestershire sauce or soy sauce


About 1 teaspoon sugar (optional)

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