Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh tomatillos or 1-1/4 pounds canned, including juice |
| 1 \N | Yellow onion; coarsely chopped |
| 2 \N | Jalapenos; seeds removed |
| 4 \N | Cloves garlic |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Dark Vermouth |
| 2 tablespoons | Soy sauce |
| 1 \N | Lime ; Juice of |
| ¼ teaspoon | Whole cumin seed; lightly toasted |
| ¼ teaspoon | Whole fennel seed; lightly toasted |
| ¼ \N | Red onion; diced |
| ¼ bunch | Cilantro; chopped |
| \N \N | Salt and pepper; to taste |
There's a good article with at least 5 recipes for all kinds of salsa at San Francisco Examiner
/cgi-bin/examiner/article.cgi?year=1997&month07&day=30&article=EPICURE1305.
dtl
Peel outer covering off tomatillos. Place tomatillos, yellow onions, jalapenos and garlic on oiled pan and place in 350 F oven. Roast until soft. Process mixture while still hot in blender or processor. Place in saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature.
Add remaining ingredients.
From chef Dan Bailey, The Blue Star restaurant. Posted to CHILE-HEADS DIGEST V4 #055 by Judy Howle <howle@...> on Aug 01, 1997