Tomatillo and Roasted Poblano Salsa

Name: Tomatillo and Roasted Poblano Salsa
Yield: Makes 2 cups
Ingredients: 1 pound tomatillos, papery skins removed, coarsely chopped; 1 Roasted Poblano; 1/4 cup freshly chopped cilantro; 1 tablespoon minced white onion; 2 tablespoons red-wine vinegar; Salt and freshly ground black pepper

Recipe photo courtesy of Lisa Hubbard

Fresh salsa and guacamole should be used as condiments for quesadillas, not sandwiched between the tortillas, since their flavor is stronger and served cool.

Source: Martha Stewart Living, May 2000

Makes 2 cups

Yield

Ingredients

1 pound tomatillos, papery skins removed, coarsely chopped
1 Roasted Poblano
1/4 cup freshly chopped cilantro
1 tablespoon minced white onion
2 tablespoons red-wine vinegar
Salt and freshly ground black pepper

Directions

1. Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.