ROASTED TOMATILLO SALSA
1pound tomatillos, husked and rinsed
1⁄2 medium onion, cut into quarters
2serrano or jalapeno peppers, cut into halves and seeded
2cloves garlic, peeled
3tablespoons loosely packed fresh cilantro leaves
1⁄2 teaspoon grated lime peel, if desired
1 tablespoon fresh lime juice
3⁄4 teaspoon salt
CHEF’S BLENDER
Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches 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 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.
58
