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Roasted Salsa Verde
2 mild yellow chile
peppers, cut into
halves and seeded
1 serrano chile pepper,
cut into halves and
seeded
2 cloves garlic, peeled
1 pound (455 g) fresh
tomatillos, husks
removed
1
⁄2 red bell pepper,
seeded and cut into
1
1
⁄2
-inches (3.75 cm)
pieces
1 small onion, cut into
quarters
1 tablespoon (15 ml)
olive or vegetable oil
1 tablespoon (15 ml)
fresh lime juice
1 teaspoon (5 ml)
sugar
1
⁄
2 teaspoon (2 ml) salt
Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch (38 x 25
x 5 cm) baking pan. Drizzle with oil; toss to coat.
On top rack, bake at 450°F (232ºC) for 20 to 25
minutes, or until tomatillos are blistered and garlic
is tender, stirring once or twice. Cool slightly.
Position multipurpose blade in work bowl. Add
vegetable mixture with any accumulated juices, lime
juice, sugar, and salt. Pulse 2 to 3 times, about
1 second each time, or until chopped. Serve chilled
or at room temperature with skewered grilled
chicken or shrimp, or tortilla chips.
Yield: 24 servings (2 tablespoons [30 ml] per serving).
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 15 cal, 0 g pro, 2 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
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