Post by chickenfarmer on Mar 8, 2006 21:34:57 GMT -5
Roasted Tomatilla Salsa
1 pound fresh tomatillas with husks removed...
3 Cloves of fresh garlic, peeled, chopped fine.
2 large jalopeno peppers
1 medium size yellow onion, chopped
1 tablespoon olive oil
1/2 cup chopped fresh cilantro
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 teaspoon fresh chives
Put tomatillos and the next three ingredients in oil and spread in a 9 X 13 pan. Bake at 500 degrees for 15 minutes or until vegetables are charred. cool and discard stems from the jalopenos. Process the roasted vegetables in a food processor and pour into seving bowl. Stir in cilanto, salt, pepper, and chives. Seve with tortilla chips, my favorite is the blue ones. This can be storede for about 3-4 days.. Makes 2 1/2 cups..
1 pound fresh tomatillas with husks removed...
3 Cloves of fresh garlic, peeled, chopped fine.
2 large jalopeno peppers
1 medium size yellow onion, chopped
1 tablespoon olive oil
1/2 cup chopped fresh cilantro
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 teaspoon fresh chives
Put tomatillos and the next three ingredients in oil and spread in a 9 X 13 pan. Bake at 500 degrees for 15 minutes or until vegetables are charred. cool and discard stems from the jalopenos. Process the roasted vegetables in a food processor and pour into seving bowl. Stir in cilanto, salt, pepper, and chives. Seve with tortilla chips, my favorite is the blue ones. This can be storede for about 3-4 days.. Makes 2 1/2 cups..