Title: Tomatillo Salsa (Piedmont)
Categories: Salsa
Yield: 4 Servings
| 4 | | Lg cloves garlic, unpeeled |
| 4 | | Scallions, finely chopped |
| 1 | lb | Fresh, prepared, 1/4" dice |
| 2 | tb | Chopped fresh cilantro |
| 3 | | Chili peppers, seed & dice |
| 2 | ts | Fresh lime juice |
| 1/2 | ts | Salt |
1. Preheat oven to 400F. Loosely wrap garlic cloves in foil and roast
for about 25 minutes, until very soft. Squeeze garlic pulp from the
skins into a small bowl and mash to a paste. 2. In a medium bowl,
combine all remaining ingredients. Add garlic pulp
and mast to a paste. 3. In a medium bowl, combine all remaining
ingredients. Add garlic pulp
and stir to blend.