| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsas |
1 |
servings |
INGREDIENTS
| 1 |
|
Yellow bell pepper |
| 1 |
|
Red bell pepper |
| 4 |
|
Roma tomatoes |
| 6 |
|
Tomatillos; husks removed |
| 4 |
|
Garlic cloves |
| 1 |
sm |
White onion; peeled and |
|
|
(6 oz) |
| 2 |
|
Jalapenos; stems removed |
| 1 |
c |
Loose packed chopped cilantro |
| 1/4 |
c |
Tomato juice |
| 2 |
ts |
Coarse salt |
| 2 |
ts |
Maple syrup; (real maple) |
| 4 |
ts |
Fresh lime juice |
| 2 |
|
Avocados; peeled, seeded and |
INSTRUCTIONS
Remove stems from Bell peppers. Split peppers in half, lengthwise and
lightly oil the skin. In an oven-proof pan, arrange peppers (skin-side up),
tomatoes, tomatillos, garlic, onion and Jalapenos. Broil under high heat 10
to 15 minutes, or until skins of the peppers are charred and the tomatoes
and tomatillos are blistered and soft. Allow vegetables to cool. Peel skin
from peppers.
In a food processor, combine broiled vegetables (including any liquid from
the pan) with cilantro, tomato juice, salt, maple syrup and lime juice;
blend to yield a coarse puree. Just before serving, add avocado and mix
well.
Serve with warm fried tortilla chips.
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