| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Mar95, Fatfree | 1 | Servings | ||
INGREDIENTS
| 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 | sm | Onion, really small, or half |
| Medium onion. | ||
| 1/2 | ts | Salt |
| 1/4 | c | Cilantro |
INSTRUCTIONS
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 1/2 Teaspoon Cilantro 1/4 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@transarc.com 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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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