Yield: 1 Servings
|1 pounds||Tomatillos; husked|
|1 small||Garlic clove|
|¼ medium||White onion; chopped|
|2 \N||Serrano chiles; seeds and Veins removed; Roughly chopped|
|½ cup||Cilantro; chopped|
Wash the husked tomatillos and remove the stems. Place in a medium saucepan with enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered, 5 minutes.
Mince the garlic clove in the bowl of a food processor. With a slotted spoon, transfer the tomatillos to the food processor along with the onion, chiles, water and salt. Process until smooth, but do not worry about a few stray chunks of onion and pepper. They add authenticity.
Pour into a bowl, stir in the cilantro, and chill until serving time. This salsa may be stored in the refrigerator for 24 hours.
Date: Tue, 18 Jun 1996 15:55:16 -0400 From: Leotah@...
Recipe By : Mexican Cooking For Beginners MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .