Tomatillo Salsa Recipe - Cooking Index
Tomatillo Salsa Recipe - Cooking Index
This smooth, versatile salsa packs a subtle punch from serrano chiles. Pumpkin seeds contribute richness and body. You can heat the salsa and gently simmer it with shrimp, scallops, or pieces of fish for a stewlike result.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Tomatillos - husks removed, |
| Quartered | ||
| 1 | Green bell pepper - cored, seeded, | |
| And cut in chunks | ||
| 1 cup | 16g / 0.6oz | Cilantro leaves - (loosely packed) |
| 4 | Green onions - coarsely chopped | |
| 1/4 cup | 27g / 1oz | Pumpkin seeds or pine nuts - toasted |
| 1 | Serrano chiles - (to 2) - cored, seeded, | |
| And chopped | ||
| 1 | Ground cumin | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a food processor or blender, puree the tomatillos with the bell pepper, cilantro, green onions, pumpkin seeds and chiles until smooth. If using a blender, you will need to puree the ingredients in 2 to 3 batches. Pour the salsa into a bowl and stir in the cumin with salt and pepper to taste.
This recipe yields ?? servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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