diana kennedy's salsa de tomateverde cruda

1 Servings
Chiles serranos, or to taste
¼ small Onion
1 small Garlic clove, peeled
2 larges Sprigs cilantro
¼ teaspoon Salt
½ pounds Tomatillos, husks removed
⅓ cup Water

Combine chiles, onion, garlic, cilantro and salt in the blender and blend until the mixture seems finely chopped, not smooth. Add the tomatillos and blend briefly until you have a roughly textured sauce. Remove sauce from blender and dilute it with the water--it should have a loose consistency.

Serve. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997

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