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Randy Smith

Diana Kennedy’s Salsa De Tomateverde Cruda

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 Chiles serranos, or to taste
1/4 sm Onion
1 sm Garlic clove, peeled
2 lg Sprigs cilantro
1/4 ts Salt
1/2 lb Tomatillos, husks removed
1/3 c Water

INSTRUCTIONS

Combine chiles, onion, garlic, cilantro and salt in the blender and blend
until the mixture seems finely chopped, not smooth. Add the tomatillos and
blend briefly until you have a roughly textured sauce. Remove sauce from
blender and dilute it with the water--it should have a loose consistency.
Serve. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
<howle@ebicom.net> on Apr 15, 1997

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