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.
