Roasted Tomatillo Salsa

Title:
Roasted Tomatillo Salsa

Yield:
2 Cups

Categories:
Salsa,
Dips,
Mesamexican,
Lnet




Ingredients:





     1 lb Tomatillos, husked & washed


     8    Garlic cloves, peeled


     2    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.


 


 SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena


 Siegel.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini