Yield: 2 Servings
|4||Fresh serrano chili peppers|
|1 pounds||Tomatillos; husks removed|
|½ cup||Fresh cilantro; (fresh coriander) sprigs|
|¼ cup||Onion; finely chopped|
In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil. Add the garlic, chilies and tomatillos and cook, uncovered, until soft, 8-10 minutes. Drain, reserving ½ cup of the liquid. When cool enough to handle, stem the chilies and tomatillos.
In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-½ teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion.
Let the salsa cool to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week.
Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, which are known in Mexico as tomates verdes; and although they aren't, in fact, related to tomatoes, their size, shape and texture are similar. You'll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or in fruit and vegetable shops; they are also sold canned. Source: Mexican Favorites, Williams-Sonoma Kitchen Library Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998