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Categories:
yellow onion garlic jalapeno chiles walnuts green bell pepper garlic olive oil lime flat leaf parsley salt fresh ground black pepper cayenne pepper jicama
Viewed: 56 - Published at: 2 years agoIngredients
- 1 lb tomatillo, husks removed
- 1 yellow onion, sliced
- 6 garlic cloves, peeled
- 2 jalapeno chiles, halved and seeds removed
- 14 cup walnuts
- 1 green bell pepper, seeded and coarsely chopped
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 lime, juice of
- 1 tablespoon flat leaf parsley, minced
- salt, to taste
- fresh ground black pepper, to taste
- cayenne pepper, to taste
- 1 small jicama, peeled and diced
Method
- Preheat oven to 375 degrees.
- Lightly oil a baking sheet.
- Place the tomatillos, onion slices and jalapenos on the prepared baking sheet.
- Roast until lightly browned and softened, 18 to 20 minutes.
- Remove from the oven and let cool.
- Reduce the oven temperature to 350F Spread the walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5 to 7 minutes.
- Remove from the oven and let cool.
- Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley.
- Process until smooth.
- Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper.
- Cover and refrigerate for 2 to 3 hours.
- Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama.
- Serve immediately.
