Fresh Tomatillo Salsa

* Exported from MasterCook *

FRESH TOMATILLO SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----ALL QUANTITIES
APPROXIMATE----------------
8 To 16 Tomatilloes depending
On size.
12 Chiles (2_Serranos +
2 _Jalapenos + 8_Piquins) I
Typically use
The serranos and jalapenos
Green and the piquins red.
4 Cloves Garlic
1 sm Onion, really small, or half
Medium onion.
1/2 ts Salt
1/4 c 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



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