Recipe - Roasted Three Pepper Salsa

2 pound Tomatillos; peeled
2 tablespoon Olive oil
Emeril's Essence; see * Note
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 cup Chicken stock
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees. In a mixing bowl, toss the tomatillos with
the olive oil and Emeril's Essence to taste. Place on a parchmentlined
baking sheet and roast for about 15 minutes. Remove from the oven and place
in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the
liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season
with salt and pepper. Using a handheld blender, puree the sauce until
smooth. If the sauce is too thick, thin with a little more chicken stock.
This recipe yields about 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2402 broadcast 10101996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

11241996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.