KITCHENAID PROLINE KPCB148 - Manual (Page 59)

58
1 pound tomatillos, husked
and rinsed
1 ⁄
2
medium onion,
cut into quarters
2 serrano or jalapeno peppers,
cut into halves and seeded
2 cloves garlic, peeled
3 tablespoons loosely packed
fresh cilantro leaves
1 ⁄
2
teaspoon grated lime peel,
if desired
1 tablespoon fresh lime juice
3 ⁄
4
teaspoon salt
CHEF’S BLENDER
Place tomatillos, onion, peppers, and garlic in shallow baking pan. Broil 4 to 6 inches from
heat for 10 to 15 minutes, or until blackened, turning occasionally. Place in blender jar,
including any pan juices. Add remaining ingredients. Cover and blend at Pulse 2 to 3 times,
about 3 seconds each time, or until desired consistency. Serve warm or chilled.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 15 cal, 0 g pro, 3 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 150 mg sod.
ROASTED TOMATILLO SALSA