| 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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