*  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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