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Ingredientes
- 2 x fresh jalapeno or possibly 1 small poblano pepper
- 1 lb tomatillos husks removed
- 2 x garlic cloves minced
- 1 c. fresh cilantro
- 1/4 c. fresh lime juice
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 x fresh serrano chiles seeded, deveined
- 1/2 sm ripe avocado
- 12 sprg cilantro for garnish
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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 183g | |
| Calories 120 | |
| Calories from Fat 69 | 57% |
| Total Fat 7.73g | 10% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2343mg | 98% |
| Potassium 550mg | 16% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.96g | 2% |
| Protein 2.65g | 4% |
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