| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Tomatillos,; husks removed and rinsed |
| 1 | lg | Yellow onion,; peeled and quartered |
| 12 | Cloves garlic,; peeled | |
| 2 | md | Poblano or Anaheim chiles,; stemmed and seeded |
| 1/3 | c | Chopped cilantro |
| 1 1/4 | c | Coarsely chopped fresh spinach leaves; (optional) |
| 3/4 | c | Or more rich chicken or vegetable stock |
| Salt and freshly ground pepper |
INSTRUCTIONS
Place tomatillos, onions, garlic and peppers in a single layer in a oiled baking pan and roast in a preheated 400 degree oven until soft and golden brown, 15-20 minutes. Place all of vegetables including juices in a food processor along with cilantro, spinach and stock and process in short bursts until smooth. Add more stock if necessary to make a medium textured sauce. Season to taste with salt and pepper. Recipe By :COOKING RIGHT SHOW #CR9603 Posted to MC-Recipe Digest V1 #254 Date: Wed, 23 Oct 1996 08:35:29 -0400 From: Meg Antczak <[email protected]>
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