Fresh Tomatillo Salsa
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1/2 ts salt
- 4 garlic
- 1/4 c cilantro
- 12 chiles (2 serranos + 2 jalapenos + 8 piquins)
- all quantities approximate
- 1 sm onion or half medium onion
- 8 tomatilloes (up to 16, depending on size)
- typically use
- the serranos and jalapenos
- green and the piquins red.
- Carbohydrate 83.3011 g
- Cholesterol 0 mg
- Fat 4.143 g
- Fiber 16.2969999742508 g
- Protein 15.7981 g
- Saturated Fat 0.57832 g
- Serving Size 1 1 Serving (941g)
- Sodium 50.12 mg
- Sugar 67.0041000257492 g
- Trans Fat 1.21984 g
- Calories 373 calories
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 theyre done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they dont 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. Heres 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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
