Fresh tomatillo salsa #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatillos; husked |
| 1 | small | Garlic clove |
| ¼ | medium | White onion; chopped |
| 2 | Serrano chiles; seeds and Veins removed; Roughly chopped | |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| ½ | cup | Cilantro; chopped |
Directions
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, .