| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg08 |
6 |
servings |
INGREDIENTS
| 2 |
|
Poblano chile peppers |
| 6 |
|
Tomatillos |
| 1/2 |
sm |
Onion |
| 2 |
|
Garlic cloves |
| 5 1/2 |
c |
Fresh cilantro leaves |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Lime juice |
| 1 |
ts |
Brown sugar |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Place peppers on an aluminum foil- lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) about 5
minutes on each side or until blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand
10 minutes to loosen skins. Peel peppers; remove and discard seeds.
Bring tomatillos, onion, garlic, and water to cover to a boil over
medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool.
Process tomatillo mixture, chile peppers, cilantro, and remaining
ingredients in a blender or food processor 30 seconds or until minced.
Recipe by: Southern Living, April, 1999
Converted by MM_Buster v2.0l.
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