|6-8 medium||tomatillos, cut in quarters|
|6||garlic cloves, peeled|
|1 large||purple onion, cut in quarters|
|1 -2 medium||jalapeno peppers, cut in half, seeds and veins removed|
|1/4 cup||canola oil|
|2||ripe avocados, diced|
|1 -2||limes, juice plus zest|
|kosher salt and coarse ground pepper|
Watch the video to see this week's secret ingredient!
Preheat oven to 375 degrees. Place all vegetables on a baking sheet and add enough canola oil to coat each liberally. Add salt and pepper and toss.
Roast in oven for 30 minutes or until color has developed producing a caramelization of the vegetables. Remove and let cool for 10 minutes.
Place all of the ingredients in a food processor and puree. Add the avocado, tomatoes, lime and zest, and cilantro and process to a chunky consistency. Adjust seasonings and place in refrigerator to chill.
|1/4 cup||seafood grilling rub|
|24||large shrimp: Peeled, deveined, and butterflied|
|1/2 cup||canola oil|
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.