| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Salsa, Dips, Mesamexican, Lnet |
2 |
Cups |
INGREDIENTS
| 1 |
lb |
Tomatillos, husked & washed |
| 8 |
|
Garlic cloves, peeled |
| 2 |
|
Jalapeno chiles, stemmed and seeded if desired |
| 1 |
lg |
Bunch cilantro, leaves only |
| 3/4 |
c |
Water |
| 1 |
ts |
Salt |
|
|
Pinch freshly ground pepper |
INSTRUCTIONS
Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking
tray and broil, turning frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it under the tomatoes.)
Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal
blade.
Add the cilantro and water and puree until smooth.
Season with the salt and pepper and serve.
Makes 2 1/2 cups.
Store in the refrigerator 3-5 days or in the freezer for weeks.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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