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Old August 12, 2011   #37
gtnate
Tomatovillian™
 
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Join Date: Jun 2011
Location: Maryland
Posts: 88
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Beefsteak,

I have an amazing recipe called 'Chicken Chile Verde' that showcases tomatillos. Actually, it's not really my recipe, but is straight from Joy of Cooking. I highly recommend it!

http://www.thejoykitchen.com/recipe....=1082&menu=one

Nathan

Also, a little tip here if you decide to use this recipe. I have found that the best way to roast the peppers is to slice them in half, cut out the veins and seeds, put them down on a baking sheet (skin side up, and also try to smash them down to lie as flat as possible), oil them up, then put them in the oven on 'broil'. I usually set my baking sheet to be just several inches below the broiler. You want the skin of the pepper to really blister, turn brown, and essentially separate from the pepper flesh. After that, let them cool, and they are really easy to peel.
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