Yield: 1 servings
|1 pounds||Tomatillos; papery skin removed|
|1 teaspoon||Minced garlic|
|½||Finely diced onion|
|1||Serrano chile; minced|
|2 teaspoons||Brown sugar|
|2 tablespoons||Chopped cilantro|
|1 tablespoon||Minced fresh oregano|
In a saucepan combine all ingredients and half cover with water. Bring to simmer for 10 to 15 minutes, or until Tomatillos are soft. Add enough mixture to a blender to half fill it. Cover with the lid and put kitchen towel on top of lid. Blend with several rapid pulses and then blend continuously to a fine puree. Repeat procedure until all mixture is pureed.
You can put this over Chile Rellanos and what ever you like.
Posted to bbq-digest by Carol McKaskill <mckaskill@...> on Jun 26, 1999, converted by MM_Buster v2.0l.