Green pepper and tomatillo salsa

1 servings

Ingredients

Quantity Ingredient
2 Fresh jalapeño or 1 small poblano pepper
1 pounds Tomatillos; husks removed
2 Garlic cloves; chopped
1 cup Fresh cilantro
¼ cup Fresh lime juice
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 Fresh serrano chiles; seeded, deveined
½ small Ripe avocado
12 Sprigs cilantro; for garnish

Directions

Roast jalapeños over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into ⅛-inch thick strips. Set aside. Set aside one tomatillo; blanch the rest in boiling, salted water 3 minutes. Drain; place under cold running water to stop cooking. Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl. Cut serranos into ⅛-inch dice. Stir into tomatillo mixture with six cilantro leaves, reserved pepper strips, and any collected juice.

To serve, cut reserved tomatillo into ¼-inch thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining six cilantro leaves and top with avocado. Makes 2 cups.

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 cups"

Per serving: 235 Calories (kcal); 6g Total Fat; (18% calories from fat); 10g Protein; 46g Carbohydrate; 0mg Cholesterol; 2193mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 5½ Vegetable; ½ Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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