Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups tomatillos, quartered 2 large cloves garlic, halved 1 Tablespoon olive oil 1/8 teaspoon salt 4 tomatillos, quartered 1/2 cup green onions 2 Tablespoons lime juice 1 Tablespoon hot pepper, chopped 1/2 teaspoon sugar 1/4 teaspoon salt DIRECTIONS Preheat oven to 375 degrees. Combine 2 cups quartered tomatillos, garlic cloves, oil and salt—stir to coat ingredients with oil. Roast on a cookie sheet for 20 minutes, remove from pan and let cool. In a food processor, combine cooled tomatillos and garlic with remaining ingredients and pulse to desired chunkiness. Serve with Stuffed Arepas or in place of red salsa in recipes and as a condiment. Store in a covered container in the refrigerator for up to one week. NOTE: I prefer the flavor of Serrano chiles and I like to add a little cilantro just before serving. Copyright © 2010 Stefanie Samara Hamblen |
