Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Tomatillos; husks removed |
| 1 \N | Serrano chile; -=OR=- Jalapeno peppers, cut lengthwise, seeded |
| ½ \N | Onion; finely diced |
| 2 tablespoons | Chopped cilantro |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Olive oil |
| \N \N | Salt; as desired |
BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles, place in a food processor and puree. Strain into a bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt. Chill before serving. Makes 2 Cups
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK