April 8th, 2012
Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin
On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.
Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.
Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.
Refrigerate at least one hour to allow flavours to develop.
Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.