| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Salsa, Mexican, Appetizer |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Tomatillos; fresh |
| 1/2 |
sm |
Onion |
| 2 |
|
Cloves garlic; unpeeled |
| 2 |
tb |
Cilantro |
| 1 |
ts |
Salt |
| 1 |
|
Jalapeno |
| 1 1/2 |
|
Avocado |
INSTRUCTIONS
Preheat broiler.
Remove husks and rinse tomatillos under warm water to remove
stickiness. Halve onion half and arrange on rack of a broiler pan
with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat
turning once, until softened and slightly charred, about 10 minutes.
Peel garlic and put in a food processor with tomatillos, onion,
cilantro, and salt. Wearing gloves, discard seeds from jalapeno if
desired and coarsely chop. Add jalapeno to tomatillo mixture and
puree until mixture is almost smooth. Transfer mixture to a bowl.
Halve and pit avocado and scoop flesh into tomatillo mixture. With a
fork mash avocado into mixture, leaving texture coarse. Makes about 1
1/2 cups.
NOTES : This salsa is excellent with grilled shrimp, fish or chicken.
Recipe by: Gourmet Magazine, Sep 1998, p. 176
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