|
|
|
1 1/4 lb. tomatillos 1 jalapeno (stem removed) 2/3 c. chopped yellow onion, rinsed under water (to remove harsh bite) 1/4 c. chopped cilantro 1 clove garlic, minced 1/2 tsp. salt or to taste 1/2 to 1 tsp. sugar to taste 1 Tbsp. fresh lime juice 3 Tbsp. water (then more as desired) Move oven rack about 4-inches below broiler element. Preheat broiler to high heat. Place tomatillos and jalapeno on a baking sheet. Place in oven and roast about 4 to 5 minutes until charred on top (keep a close eye on things as they can char pretty quickly, especially the pepper). Rotate to opposite side and roast until charred on opposite side, about 3 to 5 minutes longer. Slice pepper; add to a food processor, along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juice on pan). Pulse several times to a coarse puree. Stir in more water to thin, if desired. Chill in refrigerator. Serve with tortilla chips. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |