INGREDIENTS

INSTRUCTIONS

Roast jalapeños over gas flame or under broiler, until blackened, turning
as needed. Transfer to small bowl, cover tightly with plastic, and let
steam until cool enough to handle, about 15 minutes. Peel, seed, and remove
stems from peppers. Reserve any liquid that has collected in bowl. Cut
peppers lengthwise into 1/8-inch thick strips. Set aside. Set aside one
tomatillo; blanch the rest in boiling, salted water 3 minutes. Drain; place
under cold running water to stop cooking. Transfer half the tomatillos to
blender. Add garlic, 1 cup cilantro, lime juice, salt, and pepper. Blend
until smooth. Add remaining tomatillos, and blend until smooth. Transfer to
a medium bowl. Cut serranos into 1/8-inch dice. Stir into tomatillo mixture
with six cilantro leaves, reserved pepper strips, and any collected juice.
To serve, cut reserved tomatillo into 1/4-inch thick slices. Grill on
greased grill pan or in skillet. Arrange slices over salsa. Slice avocado
thinly. Sprinkle salsa with remaining six cilantro leaves and top with
avocado. Makes 2 cups.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2
cups"
Per serving: 235 Calories (kcal); 6g Total Fat; (18% calories from fat);
10g Protein; 46g Carbohydrate; 0mg Cholesterol; 2193mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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