2 pounds roasted tomatillos
4 chayote fruit, grilled and chopped
1/2 cup roasted red peppers, diced
1/4 cup cilantro leaves, chopped
2 jalapeño chile peppers, seeded and diced
1/4 cup lime juice
1/4 cup dark rum
1/4 cup hot chili oil
2 tablespoons ground coriander
Salt, to taste
Servings: 42
In large bowl stir together roasted tomatillos, grilled and chopped chayote, diced roasted red pepper, chopped cilantro leaves, diced jalapeño chiles, lime juice, dark rum, hot chile oil, and ground coriander. Season to taste with salt and let stand several hours at room temperature. Warm salsa in saucepan over low heat just before serving.
Servings: 42
4 chayote fruit, grilled and chopped
1/2 cup roasted red peppers, diced
1/4 cup cilantro leaves, chopped
2 jalapeño chile peppers, seeded and diced
1/4 cup lime juice
1/4 cup dark rum
1/4 cup hot chili oil
2 tablespoons ground coriander
Salt, to taste
Servings: 42
In large bowl stir together roasted tomatillos, grilled and chopped chayote, diced roasted red pepper, chopped cilantro leaves, diced jalapeño chiles, lime juice, dark rum, hot chile oil, and ground coriander. Season to taste with salt and let stand several hours at room temperature. Warm salsa in saucepan over low heat just before serving.
Servings: 42
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