*  Exported from  MasterCook  *
 
                 Roasted Tomatillo And Avocado Salsa (Weir)
 
 Recipe By     : YOU SAY TOMATO, by Joanne Weir
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         tomatillos -- husked and rinsed
      1/4  cup           chopped fresh cilantro
    1      clove         garlic -- minced
      1/4  cup           minced red onion
    1      ear           fresh corn -- kernels removed
                         and blanched in
                         boiling water for 30-seconds
    2      tablespoons   fresh lime juice
    1                    jalapeno pepper
                         or serrano pepper -- seeded and minced
    1      medium        avocado -- halved
                         pitted and diced
                         coarse salt
                         freshly ground black pepper
 
 Heat cast-iron pan or ridged grill over medium-high heat 15 minutes. Add
 tomatillos and cook, shaking pan occasionally, until golden on all sides
 and soft, about 20 minutes. Remove from pan and cool completely.
 
 Place tomatillos in food processor and process until almost smooth.
 
 In large bowl, mix together tomatillos, cilantro, garlic, red onion, corn
 kernels, lime juice, and jalapeno. Add avocado and stir gently. Season to
 taste with salt and pepper.
 
 Makes about 2-1/2 cups.
 
 
 Notes: This salsa recipe goes well with simple seafood dishes, quesadillas,
 burritos, or tostadas. If fresh tomatillos are unavailable, you can
 substitute two 12-ounce cans, drained and chopped. Use this the same day it
 is made. Mauny’s Kitchen (Seattle)
 
 Kitpath@earthlink.net 8/27/98
 
 
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