| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh tomatillos or 3; (11-oz) cans |
|
|
; tomatillos |
| 5 |
|
Fresh serrano chiles |
| 3 |
|
Garlic cloves; unpeeled |
| 1/2 |
c |
Fresh cilantro |
| 1 |
lg |
Onion; coarsely chopped |
| 2 |
ts |
Kosher salt |
INSTRUCTIONS
Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to
remove stickiness. If using canned tomatillos, drain and measure out 2
cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on
rack of a broiler pan 1 to 2 inches from heat, turning once, until
tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a
blender.
Cooks' note:
. Salsa can be made 1 day ahead and chilled, covered.
Makes about 3 cups.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 57 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 13g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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