Title: Fresh Tomatillo Salsa
Categories: Digest, Mar95, Fatfree
Yield: 1 Servings

-------------------------ALL QUANTITIES APPROXIMATE-------------------------
8 To 16 Tomatilloes depending
On size.
12 Chiles (2_Serranos +
2 _Jalapenos + 8_Piquins) I
Typically use
The serranos and jalapenos
Green and the piquins red.
4 Cloves Garlic
1 sm Onion, really small, or half
Medium onion.
1/2 ts Salt
1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally. Leave husks on tomatillos while you roast 'em. The husks
will be nicely blackened, the skins translucent, and the fruits soft when
they're done. [Let me add: the goal is to blacken the skin while doing the
least tomatillo-exploding that you can. That way they don't lose juice into
the pan, that burns and smells sometimes. That means moving them around the
pan as they roast.]

Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro
1/4 Cup and process briefly.

Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up
a bit, and mellows the flavors. It tastes too raw otherwise.]

Source: Actually, my husband is the green-salsa preparer, so I sent him
e-mail at work, requesting the recipe. Here's the (slightly edited) reply

Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 16 Issue
25] Mar. 29, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip