Fresh tomatillo salsa #1

Yield: 1 Servings

Measure Ingredient
1 pounds Tomatillos; husked
1 small Garlic clove
¼ medium White onion; chopped
2 \N Serrano chiles; seeds and Veins removed; Roughly chopped
¼ cup Water
½ teaspoon Salt
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, .

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