Salsa verde #1

Yield: 8 Servings

Measure Ingredient
½ pounds Tomatillos (ground cherries to some)
Chicken stock (up to)
8 Serranos
½ cup Chopped white onion
3 Cloves garlic; minced finely
Cilantro

Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool.

Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately. Serve with fajitas Y fresh hot tortillas de harina.

This is a good sauce to use to make enchiladas verdes or green chilaquiles.

From: tbsamsel@... (Theodore B. Samsel) CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes