| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Tomatillos (about 12 large) |
| 2 | Fresh; small chiles (jalepeno or serrano) | |
| 1/4 | c | Chopped green onions; with green part; or 1/2 c. chopped red onion |
| 1/4 | c | Chopped fresh cilantro (optional) |
| Salt | ||
| 1 | ts | Olive oil |
| 1 | ts | Sugar |
INSTRUCTIONS
From: Judy Howle <howle@EbiCom.net> Date: Fri, 2 Aug 1996 07:57:05 -0500 Remove dry paperlike skins from tomatillos. Coarsely puree first 4 ingredients in blender. Add salt and sugar. Serve with soft tacos, burritos, tostadas, or as a dip with chips. CHILE-HEADS DIGEST V3 #061 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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