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COLLECTION: Salsas (1)
Tomatillo Salsa
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1/4 pounds tomatillos, husks removed
/3 cup chopped fresh cilantro
jalapeno, serrano or ohte rsmall hot chile, stemmed
/4 cup chicken broth
/3 cup lime juice
salt (optional)
Rinse tomatillos; arrange in a single layer on a baking sheet and roast
in a 500 oven until slightly singed (about 15 minutes). Let cool. In a
blender or food processor, whirl tomatillos with cilantro and chile. Stir
in broth and lime juice; season to taste with salt, if desired. Makes 3
cups.
Tropical Fruit Salsa
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firm-ripe mango, peeled and diced
cup each diced fresh pineapple and diced honeydew
/2 cup diced red bell pepper
/3 cup seasoned rice wine vinegar
tablespoons minced fresh cilantro
/2 teaspoon crushed red pepper flakes
In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro,
and red pepper flakes. Makes 3 1/2 cups.
mara
http://www.cs.cmu.edu/~mjw/recipes/sauces/sds-salsa-coll.html (3 of 3) [12/17/1999 11:47:01 AM]
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