Mild, but wild, tomatillo salsa

Yield: 12 servings

Measure Ingredient
½ pounds Tomatillos; husks removed,
\N \N ; quartered
1 bunch Green onions; coarsely chopped
6 \N Anaheim chili peppers; (seeded), coarsely
\N \N ; chopped
1 cup Coarsely chopped cilantro
1 \N Clove garlic; (to 2)
2 \N Limes; juice of
1 tablespoon Olive oil; (to 2 tbsp)
\N \N Salt to taste

In a food processor, pulse together all ingredients until coarsely ground.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

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