| 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 <meginny@frontiernet.net>
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”