Roasted Tomatillo Salsa Recipe - Cooking Index
|1 lb||454g / 16oz||Tomatillos - husked and washed|
|2||Jalapeno chiles - stemmed and seeded|
|1||Cilantro, leaves only - (large bunch)|
|1||Freshly-ground black pepper|
Preheat the broiler. Place the tomatillos, garlic and jalapeno on a baking tray and broil, turning frequently, until evenly charred -- about 15 minutes (keep the garlic from burning by tucking it underneath the tomatillos). Set aside to cool.
In a food processor, combine the roasted vegetables with the cilantro and water and puree until smooth, scraping down the sides of the bowl as necessary. Add the salt and pepper and serve immediately or store in the refrigerator up to 4 days, or freeze for up to 3 weeks.
This recipe yields 2 1/2 cups of salsa.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.