Roasted tomatillo salsa
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Roasted tomatillo salsa
  Tomatillo    Salsa    Dips  
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52591. Report a problem with this recipe.
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      Title: Roasted tomatillo salsa
 Categories: Salsa, Dips, Mesamexican, Lnet
      Yield: 2 Cups
 
      1 lb Tomatillos, husked & washed
      8 ea Garlic cloves, peeled
      2 ea Jalapeno chiles, stemmed and
           -seeded if desired
      1 lg Bunch cilantro, leaves only
    3/4 c  Water
      1 ts Salt
           Pinch freshly ground pepper
 
  Preheat the broiler. Place the tomatillos, garlic and jalapenos on a
  baking tray and broil, turning frequently, until evenly charred, 15
  minutes. (The trick to keeping the garlic from burning is to tuck it
  under the tomatoes.) Set aside to cool.
  
  Transfer the roasted ingredients to a food processor fitted with the
  metal blade.
  
  Add the cilantro and water and puree until smooth.
  
  Season with the salt and pepper and serve.
  
  Makes 2 1/2 cups.
  
  Store in the refrigerator 3-5 days or in the freezer for weeks.
  




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Recipe ID 52591 (Apr 03, 2005)

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