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1 pound (480 g) tomatillos,
husked and rinsed
1
⁄2
medium onion,
cut into quarters
2 serrano or jalapeno peppers,
cut into halves and seeded
2 cloves garlic, peeled
3 tablespoons (45 ml) loosely
packed fresh cilantro leaves
1
⁄2 teaspoon (2 ml) grated lime
peel, if desired
1 tablespoon (15 ml) fresh
lime juice
3
⁄4 teaspoon (3 ml) salt
CHEF’S BLENDER
Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches
(10–15 cm) from heat for 10 to 15 minutes, or until blackened, turning occasionally. Place
in blender jar, including any pan juices. Add remaining ingredients. Cover and blend at Pulse
2 to 3 times, about 3 seconds each time, or until desired consistency. Serve warm or chilled.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 12 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 15 cal, 0 g pro, 3 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 150 mg sod.
ROASTED TOMATILLO SALSA