Tomatillo salsa (piedmont)
- Course: Tarts and pies Salsas Sauces and dressings
- Cuisine: Various North American Various Central American Various South American
- Yield:
Tomatillo salsa (piedmont) ingredients
- 4 Lg cloves garlic, unpeeled
- 4 Scallions, finely chopped
- 1 lb Fresh, prepared, ¼" dice
- 2 T Chopped fresh cilantro
- 3 Chili peppers, seed & dice
- 2 t Fresh lime juice
- 1⁄2 t Salt
Cooking Tomatillo salsa (piedmont)
1. Preheat oven to 400°F.
2. Loosely wrap garlic cloves in foil and roast for about 25 minutes, until very soft.
3. Squeeze garlic pulp from the skins into a small bowl and mash to a paste.
4. In a medium bowl, combine all remaining ingredients.
5. Add garlic pulp and mast to a paste.
6. In a medium bowl, combine all remaining ingredients.
7. Add garlic pulp and stir to blend.
Post new comment