Title: Roasted Tomatillo Salsa
Categories: November 19
Yield: 1 servings

1 1/2 lb Fresh tomatillos or 3;
-(11-oz) cans
; tomatillos
5 Fresh serrano chiles
3 Garlic cloves; unpeeled
1/2 c Fresh cilantro
1 lg Onion; coarsely chopped
2 ts Kosher salt

Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to
remove stickiness. If using canned tomatillos, drain and measure out 2
cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on
rack of a broiler pan 1 to 2 inches from heat, turning once, until
tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Puree all ingredients in a
blender.

Cooks' note:

• Salsa can be made 1 day ahead and chilled, covered.

Makes about 3 cups.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 57 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 13g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.