| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillos, rinsed after the papery husks are discarded |
|
|
Fresh Serrano chiles to taste –roughly 5 or 1 oz. (I use any kind of green chile I have on hand, and as many as I can sneak in while Mrs. Crok isn't looking) |
| 2 |
lg |
Cloves garlic, unpeeled |
| 1 |
sm |
White onion, finely chopped |
| 1/4 |
c |
Loosely packed, roughly chopped cilantro |
| 1 |
ts |
Salt or more to taste |
| 1 |
ts |
(scant) sugar, if needed |
INSTRUCTIONS
This recipe was in the May 97 copy of Vegetarian Times, in an article by
Rick Bayless. I am not nearly smart enough to create a recipe this good, by
myself.
Lay tomatillos on baking sheet and place 4 inches below very hot broiler.
When tomatillos blister, blacken and soften on one side, about 5 minutes,
turn the tomatillos over and roast the other side. (turning is easily done
with a spatula).
Roast chiles and garlic on ungrease griddle or in heavy skillet over medium
heat, turning occasionally, until blackened in spots and soft, 5 to 10
minutes for the chiles, and 15 minutes for the garlic. Cool, then pull the
stems from the chiles and peel the garlic.
Scrape the roasted tomatillos (and any juices that have accumulated) into a
food processor or blender along with the roasted chiles & garlic. Pulse the
machine until the mixture becomes a coarse puree.
Scrape the salsa into a serving bowl, then stir in 1/4 to 1/2 cup of water,
depending on the desired consistency.
Scoop the onion into a strainer and rinse in cold water. Shake off the
excess water and stir into the salsa, along with cilantro. Taste and season
with salt and sugar. Makes 2.5 cups.
Posted to CHILE-HEADS DIGEST V3 #355 by Ultralonox@aol.com on Jun 14, 1997
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