Ingredients
Array
(
[0] => Array
(
[9e69cbb6-739d-7a64-d991-e791858e588f] => Array
(
[title] => cooking spray, 1/3 sec spray
[ingredientid] => 9997
[ingredientuuid] => 9e69cbb6-739d-7a64-d991-e791858e588f
[quantity] => 0.00
[measure] => each
[title_custom] => Nonstick vegetable oil spray
[componentid] => 0
[method] =>
)
[9cdd4dfd-7a32-b3e4-3596-49f99d594af3] => Array
(
[title] => tomatillos, raw, med
[ingredientid] => 33249
[ingredientuuid] => 9cdd4dfd-7a32-b3e4-3596-49f99d594af3
[quantity] => 2.00
[measure] => pounds
[title_custom] => tomatillos,
[componentid] => 0
[method] => husked, rinsed
)
[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
(
[title] => herb, cilantro, leaves, fresh
[ingredientid] => 17950
[ingredientuuid] => 0ff6ce8e-090d-fe74-f92b-190def3b09aa
[quantity] => 1.00
[measure] => cup
[title_custom] => fresh cilantro,
[componentid] => 0
[method] => coarsely chopped
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 0.25
[measure] => cup
[title_custom] => water,
[componentid] => 0
[method] => warm
)
[0a2c8c77-1b6f-06c4-b996-f223005d7522] => Array
(
[title] => juice, lime, fresh
[ingredientid] => 19886
[ingredientuuid] => 0a2c8c77-1b6f-06c4-b996-f223005d7522
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => fresh lime juice
[componentid] => 0
[method] =>
)
[c77ec77e-1c33-1a34-197b-597cf2ad82dd] => Array
(
[title] => chile peppers, jalapeno, whl
[ingredientid] => 8393
[ingredientuuid] => c77ec77e-1c33-1a34-197b-597cf2ad82dd
[quantity] => 1.00
[measure] => each
[title_custom] => jalapeno chile,
[componentid] => 0
[method] => halved, seeded
)
)
)
-
Nonstick vegetable oil spray
-
2 pounds tomatillos, husked, rinsed
-
1 cup fresh cilantro, coarsely chopped
-
1/4 cup water, warm
-
2 tablespoons fresh lime juice
-
1 jalapeno chile, halved, seeded
Recipe Method
1. Spray grill racks with
nonstick spray.
2. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeno; process until almost smooth. Transfer salsa to medium bowl.
3. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.