Salsa de Tomatillo y Chiles Dulce
Mild Tomatillo and Sweet Pepper SauceTart tomatillos and colorful sweet bell peppers make a table sauce that pleases heat-timid palates. Serve with grilled or roasted meats
Ingrediënten
Makes about 2 cups
- 1 tablespoon vegetable oil
- 1 ⁄2 pound tomatillos husked, rinsed, and halved
- 1 1⁄2-inch-thick center slice of red onion
- 1 red bell pepper seeded and chopped or diced
- 1 yellow bell pepper seeded and chopped or diced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 ⁄2 teaspoon salt or to taste
- 1 ⁄8 teaspoon freshly ground pepper or to taste
Instructies
- Heat the vegetable oil in a large nonstick skillet over medium heat.
- Add the tomatillos, cut sides down, and pan-roast until lightly browned, about 4 minutes.
- Put in a blender jar and reserve.
- In the same skillet, pan-roast the onion slice until lightly browned on both sides, about 3 minutes per side.
- Remove to a cutting board and chop coarsely.
- Add to the blender jar with the tomatillos.
- Blend to a coarse purée and transfer to a bowl.
Notes / Tips / Wine Advice:
Add the remaining ingredients and serve at room temperature.
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