Fresh Tomatillo Salsa

Serving Size : 1 Preparation Time: 0:0
Ingredients

for prepare Fresh Tomatillo Salsa

:

Amount	Measure	Ingredient - Preparation Method
all quantities approximate fresh tomatillo salsa
8		tomatilloes depending - (8 to 16)
on size. fresh tomatillo salsa
12		chiles (2_serranos +
2		_jalapenos + 8_piquins) i
typically use the serranos and jalapenos green and the piquins red. fresh tomatillo salsa
4	cloves	garlic
1	small	onion, really small - or half
1	medium	onion.
1/2	teaspoon	salt
1/4	cup	cilantro

Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.] Source: Actually, my husband is the green-salsa preparer, so I sent him e-mail at work, requesting the recipe. Here's the (slightly edited) reply Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.807

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