10046
Source: Food Network Magazine, September 2010 issue, page 119.
Ingredients:
1 large poblano pepper
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 lbs. tomatillos, husked
1/2 tsp. cumin
1/4 C. fresh lime juice
1 T. distilled white vinegar
1 1/2 tsp. sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped cilantro
Preparation:
Preheat
the broiler. Put the poblano halves skin-side up on a foil-lined
broiler pan with the onion and garlic. Broil until the poblano is
charred and the onion and garlic are browned, about 8 minutes. Cool the
poblano slightly, then peel.
Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
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