| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | June 1995 | 1 | servings | |
INGREDIENTS
| 1 | lg | Fresh jalapeno chili |
| 1 | lb | Tomatillos; husks discarded |
| 1 | tb | Minced fresh coriander sprigs |
| 1/2 | c | Finely chopped red onion |
| 1/2 | c | Sour cream |
| 1 | sm | Coriander sprig |
| Spiced Curly Tortilla Chips or plain | ||
| ; tortilla chips |
INSTRUCTIONS
GARNISH ACCOMPANYIMENT Cut 2 or 3 thin slices from tip of jalapeno (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeno in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeno, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered. Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalapeno, and remaining onion and serve with chips. Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre. Gourmet June 1995 Converted by MC_Buster. Per serving: 392 Calories (kcal); 29g Total Fat; (62% calories from fat); 8g Protein; 31g Carbohydrate; 51mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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