Receta Green Pepper And Tomatillo Salsa
Ingredientes
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Direcciones
- Roast jalapenos over gas flame or possibly under broiler, till blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam till cold sufficient to handle, about 15 min. Peel, seed, and remove stems from peppers. Reserve any liquid which has collected in bowl. Cut peppers lengthwise into 1/8-inch thick strips. Set aside.
- Set aside one tomatillo; blanch the rest in boiling, salted water 3 min. Drain; place under cool running water to stop cooking.
- Transfer half the tomatillos to blender. Add in garlic, 1 c. cilantro, lime juice, salt, and pepper. Blend till smooth. Add in remaining tomatillos, and blend till smooth. Transfer to a medium bowl.
- Cut serranos into 1/8-inch dice. Stir into tomatillo mix with six cilantro leaves, reserved pepper strips, and any collected juice.
- To serve, cut reserved tomatillo into 1/4-inch thick slices. Grill on greased grill pan or possibly in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining six cilantro leaves and top with avocado.
- Makes 2 c..
- Cuisine: "Mexican"
- Yield: 2 c.