🫙 From the Spice Rack

blue cornmeal cakes with chile salsa

Name: blue cornmeal cakes with chile salsa
Ingredients: 6 mild green chile peppers (3/4 pound); 1/4 cup firmly packed cilantro leaves; 1 scallion, coarsely chopped; 2 tablespoon mexican lime juice; 3/4 pound fresh tomatillos; 2 tablespoon olive oil; 1 jalapeño pepper, seeded and minced; 2 medium cloves garlic

Blue Cornmeal Cakes with Chile Salsa Salsa 6 mild green chile peppers (3/4 pound) 1/4 cup firmly packed cilantro leaves 1 scallion, coarsely chopped 2 tablespoons Mexican lime juic...

mexicanmaineasy

Ingredients8 items

Ingredients

6mild green chile peppers (3/4 pound)
1/4cupfirmly packed cilantro leaves
1scallion, coarsely chopped
2tablespoonmexican lime juice
3/4poundfresh tomatillos
2tablespoonolive oil
1jalapeño pepper, seeded and minced
2medium cloves garlic

Directions

1
Blue Cornmeal Cakes with Chile Salsa Salsa 6 mild green chile peppers (3/4 pound) 1/4 cup firmly packed cilantro leaves 1 scallion, coarsely
2
place on broiling pan
3
Roast peppers 2 inches from heat
4
turn with long-handled tongs until all sides are charred
5
Place in plastic bag
6
close end
7
Let stand until cool enough to handle
8
With sharp knife, remove charred peel, seeds and stems from peppers

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