Mod Veg Kitchen: Tomatillo Salsa

[Guest guest]

While the winter lunch menu didn't refer to this tomatillo salsa, the

Posole recipe did. So here it is.

 

* Exported from MasterCook Mac *

 

Tomatillo Salsa

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p382

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon cumin seeds

1 pound tomatillos -- husks removed

2 jalapeno peppers -- cored and seeded

- but left whole

2 tablespoons finely chopped sweet white onion

- such as Vidalia or Walla Walla

1/4 cup packed chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

coarse sea salt

 

Yield: 2 cups

 

Tomatillos are fruits belonging to the tomato family and are

available in the summer and fall. They have a thin, papery husk,

which is very easy to peel away, and you don't even need to seed

them. This bright green salsa tastes incredibly fresh thanks to the

enlivening flavors of lime juice and cilantro. it goes great with

tamales or arepas and can also serve as a dip for tortillas.

 

 

Warm a cast-iron skillet over heat.Add the cumin and toast for 1 to 2

minutes or until fragrant. Transfer the seeds to a mortar or a clean

electric coffee mill and grind to a fine powder.

 

Put the tomatillos and jalapeno peppers in the skillet and cook for

12 to 15 minutes, shaking the pan from time to time and occasionally

turning the tomatillos over with a pair of tongs, until they are

speckled with black marks. They will hiss and pop as they heat.

 

Transfer the contents of the pan to a food processor fitted with a

metal blade and puree. Add the onion and pulse a few times to blend.

 

Transfer the mixture to a serving bowl and stir in the cilantro,lime

juice, cumin, and salt to taste, and serve. The salsa will keep in

the refrigerator for about 1 week.

 

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Per serving (excluding unknown items): 181 Calories; 5g Fat (21%

calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol;

11mg Sodium

Food Exchanges: 7 1/2 Vegetable

 

 

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