Thursday, June 3, 2010

"Create"...Roasted Tomatillo Chile Salsa have to try this.  So easy (really!!) and so yummy.  This is Tyler Florence's recipe. 

 You will need:  1 lb. tomatillos
1 white onion, peeled & quartered
4 garlic gloves
2 jalapenos
2 t. ground cumin
1 t. salt
1/2 c. chopped cilantro leaves
1/2 lime, juiced
Pull the husks off and quarter.
Top the jalapenos and cut lengthwise, using knife remove the ribs and seeds (do not touch eyes, can wear gloves and wash hands afterwards.
Using the back of a knife, lay knife on garlic glove, wack the knife with your palm.  The skin of the garlic will fall right off.  Cut cloves in half.
Throw tomatillos, onions, jalapenos, and garlic on cookie sheet
and roast at 400 for 15 min.
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Ruff chop the cilantro and place in food processor.
Add lime juice (I didn't have a fresh lime so I used 2 T. of ReaLime Concentrate)
the cumin and the salt.
Using the pulse, run a few times, scrapping down the sides until chopped but still chunky.
This is great served hot or cold.
I also mix with Ranch Dressing and it makes a wonderful dressing for taco salad.
You can also put sliced grilled chicken, this salsa, and cheese in a tortilla, roll up and smother with more sauce on top with a little more cheese and broil until cheese melts.

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