Yield: 2 cups
|3 eaches||Serrano chiles, with seeds|
|¾ cup||Cilantro leaves|
|2 tablespoons||Lime juice|
Husk & rinse the tomatillos. Coarsely chop them & place them in a food processor or blender.
Add the remaining ingredients to the food processor & puree. Transfer to a serving dish but let it sit for about 30 minutes before serving.
This is a medium salsa that goes well with tortilla chips.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet", Summer 1995
Submitted By MARK SATTERLY On 09-03-95