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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. âMolly Seidel, Edgewood, New Mexico Ingredients:
2 to 3 serrano peppers |
3 to 4 tomatillos, husks removed |
4 medium tomatoes |
1/2 cup finely chopped onion |
1/2 cup minced fresh cilantro |
2 tablespoons lime juice |
3 garlic cloves, minced |
1/4 teaspoon salt |
tortilla chips |
Directions:
1. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
2. Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature.
3. Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips. Yield: 3 cups.
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