Tomatillo salsa (green salsa)

Yield: 1 Servings

Measure Ingredient
1 pounds Tomatillos; husked, washed and cut into quarters
2 larges Jalapeno chiles; stemmed, seeded if desired and roughly chopped, (up to 4)
½ cup Cold water
½ medium Onion; cut in half
2 bunches Cilantro; stems and leaves
2 bunches Cilantro; stems and leaves
2 teaspoons Salt


In blender place tomatillos, jalapenos and water. Puree until just chunky.

Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Yield: 3½ cups

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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