Basic Green "mexican Salsa"

It is one of the most dangerous diseases of professors, and one of the greatest scandals of this age, that persons taken for eminently religious are more impatient of plain, though just, reproof than many a drunkard, swearer, or fornicator; and when they have spent hours or days in the seeming earnest confession of their sin, and lament before God and man that they cannot do it with more grief and tears, yet they take it for a heinous injury in another that will say half so much against them, and take him for a malignant enemy of the godly who will call them as they call themselves.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Sauces	4	Servings

INGREDIENTS

8		Green Tomatillos
1/2		Onion
		Fresh Green chiles serranos
		The quantity as you want
1		Clove of garlic
		Salt and pepper
10		Leaves of Cilantro, optional

INSTRUCTIONS

Peel the green tomatillos if they still have the dry skin. In a
boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a
little amount of vegetable oil and when it will be warm add the
"salsa", cook 20 min or more.  Now you can prepare "chilaquiles" or
eggs. Patricia Wriedt. Posted to CHILE-HEADS DIGEST V3 #116  Date: Fri,
27 Sep 1996 16:03:06 -0400  From: "Garry Howard"
<g.howard@ix.netcom.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 1.4mg Potassium: 33.5mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: <1g