Well, this recipe might not be earth shattering to some, but this was my
first time using tomatillos as an ingredient, and I think it came out
great. It makes a small amount, as I used it to go on top of veggie
burgers for dinner and didn't want any leftover.
Papaya Tomatillo Salsa
1/2 ripe papaya, seeded and chopped
3 tomatillos, papery skin removed
1/2 jalapeno pepper, seeds and membrane removed (if desired), chopped fine
1 scallion, chopped fine
1 plum tomato, chopped (optional)
freshly grated black pepper
1/4 dried ancho chili, ground (optional)
Cut the tomatillos in half. Place in a cast iron skillet and roast until
they just begin to blister and give off some juice. While they're
roasting, prepare the rest of the ingredients. Remove the tomatillos and
cool enough to chop. Chop them and put them in with the remaining
ingredients and stir. Adjust seasonings. Chill if desired. Or serve at
room temperature.
Judy
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