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Slow Cooker
Tomatillo Salsa with Peppers |
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The little green tomato-like tomatillos are an ancient fruit favored
by the Aztecs. They come "gift wrapped" in a delicate, papery husk and
average one to two inches in diameter. Tart and hard, even when ripe,
these aren't good uncooked, but they are lovely in recipes like this one,
which brings out their sweetness. This tri-colored salsa is great with
chips or served alongside fish, chicken or other dishes.
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1/4 C plus 3 tablespoons olive oil
6 medium shallots, peeled and minced
4 garlic cloves, peeled and finely chopped
1 lb. fresh tomatillos, outer skin removed and cut in
half
1 lg. red bell pepper, seeded and cut into 1 inch pieces
1 lg. yellow bell pepper, seeded and cut into 1 inch
pieces
1 lg. orange bell pepper, seeded and cut into 1 inch
pieces
1/4 C chopped cilantro
1/3 C tomato paste
1/4 C water
1 dried chipotle pepper, seeded and cut into very small
pieces
OR
1 canned chipotle in adobo sauce, seeded and minced
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Yield: About 6 Cups
Cooking Time: 1 1/2 to 2 hours on HIGH
Slow Cooker Size: 2 1/2 Quart
Heat 1/4 cup olive oil in a small sauté pan over medium
heat and sauté the shallots until they have softened. Scrape
them into the insert of a slow cooker. (OR… If your microwave oven
is large enough to hold the slow cooker insert, place the oil and
shallots in the insert, cover with the inverted lid or a flat plate,
and place the insert in the microwave. Cook on high for 4-5 minutes,
or until the shallots have softened.)
Place the remaining ingredients, including the 3 tablespoons of
oil, in the slow cooker insert. Cover and cook on HIGH for 1 1/2
to 2 hours, or until the vegetables are soft but not mushy. Serve
with corn chips. The salsa can be stored, covered, in the refrigerator
for up to two weeks.
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