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Recipe from: Ellen Lamel
This salsa freezes very well and is wonderful on pasta, chicken, fish and polenta; or as a dip for crudites or chips. It was originally designed as a salad dressing, in which case add ⅓ cup of water to thin it down.
½ pound tomatillos, coarsely chopped
2 tablespoons cilantro, stems removed
1 each Chiles, jalapeño, seeded
2 cloves garlic, peeled and smashed
2 each Scallion, cut 1 inch thick
¼ cu vegetable oil
1 teaspoon Salt
1 tablespoon lime juice
Combine tomatillos, pepper, garlic, and scallions in a 4 cup glass measure or other large microwave safe container. Cover with plastic wrap and cook for 2 to 3 minutes depending on your microwave power. Scrape into blender or food processor, add remaining ingredients and purée. Adjust amount of lime juice and salt to your taste. This can also be made on the stove top by simmering the first 4 ingredients for about 5 minutes, place in blender and add the rest of the ingredients and purée.