| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Salads and , Salsa, Sauces, Mexican, Appetizer |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Tomatillos; coarsely chopped |
| 2 |
tb |
Cilantro; stems removed |
| 1 |
|
Chiles; jalapeno, seeded |
| 2 |
|
Cloves garlic; peeled and smashed |
| 2 |
|
Scallion; cut 1 inch thick |
| 1/4 |
|
Cu vegetable oil |
| 1 |
ts |
Salt |
| 1 |
tb |
Lime juice |
INSTRUCTIONS
Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass
measure or other large microwave safe container. Cover with plastic
wrap and cook for 2 to 3 minutes depending on your microwave power.
Scrape into blender or food processor, add remaining ingredients and
puree. Adjust amount of lime juice and salt to your taste. This can
also be made on the stove top by simmering the first 4 ingredients
for about 5 minutes, place in blender and add the rest of the
ingredients and puree.
NOTES : This freezes very well and is wonderful on pasta, chicken,
fish and polenta; or as a dip for crudites or chips. It was
originally designed as a salad dressing, in which case add 1/3 cup of
water to thin it down.
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