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Title: Tomatillo Salsa
Categories: Appetizer Dip Condiment
Yield: 2 Cups
| 4 | lg | Garlic cloves, unpeeled |
| 4 | Scallions; finely chopped | |
| 1 | lb | Fresh tomatillos; husked rinsed, cored and cut into 1/4-inch |
| 2 | tb | Fresh cilantro; chopped |
| 3 | Serrano chilies; seeded and finely diced (if you like it hot | |
| 2 | ts | Fresh lime juice |
| 1/2 | ts | Salt |
Preheat the oven to 400 degrees. Loosely wrap the garlic cloves in foil and roast for about 25 minutes, until very soft. Squeeze the garlic pulp from the skins into a small bowl and mash to a paste.
In a medium bowl, combine all of the remaining ingredients. Add the garlic pulp and stir to blend. Source: The Best of Food & Wine, 1993 Collection.
Judi's Notes: I like my tomatillos cooked slightly before adding to dips so I put them in a small bowl (covered) in the microwave and cook them at medium for about 1-1/2 to 2 minutes to soften. Canned tomatillos can be substituted for the fresh although they are not as tasty.
Shared and MM by Judi M. Phelps, (Juphelps) Delphi, (G.Phelps1) Genie
Internet: Judi.Phelps@sjc.com, Juphelps@delphi.com or Judiphelps@cup.portal.com
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