My head hurts. I think it's from falling off the October Unprocessed wagon and eating hallowe'en candy.
Serves me right.
Here's a delicious mild salsa from pastry chef Lindsay Shepherd. I guess pastry chefs like to walk on the wild side every now and then!
Roasted Tomatillo Salsa (Salsa Verde)
1 pound fresh tomatillos (about 8-10 ripe tomatillos)
2 serrano peppers (if you like heat) *optional- if you want mild salsa, use 1 large bell pepper (prefer chocolate bell peppers)
1 medium sweet onion
2 garlic cloves, unpeeled
¼ - ½ cup fresh cilantro (depending on how much you like cilantro)
¼ cup fresh lemon basil
1 1/2 teaspoons coarse salt
2 Tbsp. fresh squeezed lime juice
Remove husks from tomatillos and rinse under warm water to remove stickiness. Remove skin from onion, and cut into 4 wedges. Place fresh tomatillos, serranos (or bell pepper), jalapenos , onion, and garlic (with skin on) on rack of a broiler pan 1 to 2 inches from heat. Broil, turning once, until tomatillos are softened and all ingredients are slightly charred, about 10-20 minutes.
Peel garlic, and rub the charred skin off the peppers. Pull off tops of chiles and jalapenos and take out the seeds (leaving just a few for heat).
Place all of the ingredients (including the remaining cilantro, basil, salt, and lime juice) in a blender, and puree until desired consistency.
3 days ago