Fresh tomatillo salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | To 16 Tomatilloes depending | |
| On size. | ||
| 12 | Chiles (2_Serranos + | |
| 2 | _Jalapenos + 8_Piquins) I | |
| Typically use | ||
| The serranos and jalapenos | ||
| Green and the piquins red. | ||
| 4 | Cloves Garlic | |
| 1 | small | Onion, really small, or half |
| Medium onion. | ||
| ½ | teaspoon | Salt |
| ¼ | cup | Cilantro |
Directions
ALL QUANTITIES APPROXIMATE
Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt ½ Teaspoon Cilantro ¼ Cup and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here's the (slightly edited) reply
Posted by Cindy_Bloch@... to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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