From: Cuisine at Home, Issue No. 44
Makes: 3 cups
Total Time: 30 minutes
Ingredients:
- 1 lb tomatillos, husked, halved
- 2 poblano chiles, halved, seeded
- 1/2 cup onion, chopped
- 1 tbs vegetable oil
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro leaves
- 1/2 cup flat-leaf parsley leaves
- 1 tbs fresh lime juice
- 1 tsp salt
- 1/2 cup chicken broth
Instructions:
- Broil tomatillos and chiles for 10 minutes (the chilies will be charred and blistered in spots). Place chiles in a resealable plastic bag for 10 minutes to steam, then peel, seed and chop.
- Saute onion in oil over med-high heat for 3 minutes add garlic; saute 1 minute. Place in food processor with tomatillos and chiles; pulse until chopped.
- Add herbs, lime juice and salt
- Gradually add broth; process until smooth.
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