I confess! I have avoided jalapeno and pablano peppers...afraid of their heat. I know, makes no sense! I have seen tomatillos for several years in our local grocery stores, but, in spite of being curious, avoided them. Lately, my curiosity has gotten the best of me and 3 days ago I bought some tomatillos. Last night Wayne requested black beans and rice so I thought, "I wonder if I can find a good recipe for salsa that uses tomatillos (duh!)." I found a recipe from Tyler Florence that sounded so simple, but to my horror it required 2 jalapenos. Having none in my larder I sent Wayne to the store but asked him to get a poblano (knowing it had less heat) and 2 jalapenos (just in case). I made a few changes in Tyler's recipe ( http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html ) and, once it was done, instead of waiting for the black beans, I put a little of the, still warm, salsa in a bowl with some tortilla chips...overwhelmed! I'n thinking I might get really brave and use a whole jalapeno next time! This is so easy...go get the ingredients and give it a try!
Ingredients
1 lb. tomatillos
1 poblano pepper
½ jalapeño pepper
2 garlic cloves
½ cup cilantro
2 tbs. lime juice
1 tsp. cumin
1 tsp. salt
Preheat oven to 400 degrees. Place peppers, tomatillos, onion and garlic on a cookie sheet. Bake for 15 minutes. Put baked vegetables in food processor with cumin, salt, cilantro and lime juice. Pulse until well combined.
sounds wonderful! Can't wait to try it!
ReplyDelete