| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg10 | 1 | servings |
INGREDIENTS
| 10 | Tomatillos; (about 1 pound), | |
| ; papery husks | ||
| Removed; washed of their | ||
| ; sticky surfaces, | ||
| And cored | ||
| 1 | md | White onion; coarsely chopped |
| 3 | Jalapeno or serrano chiles; stemmed and | |
| Coarsely chopped; (seeded if you want, | ||
| ; milder salsa) | ||
| 8 | Cilantro Sprigs; chopped | |
| 1/2 | ts | Kosher salt |
| 8 | Grinds of black pepper |
INSTRUCTIONS
Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. do not overcook. Drain and chop. Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender container. Blend to a coarse puree. Taste for seasoning and serve at room temperature within 3 hours. Varation: Creamy Tomatillo and Avocado Table Salsa Peel and pit 1 ripe Hass avocado and scoop the flesh into the blender with the room-temperature tomatillo salsa. Blend a few seconds, keeping some texture. Per serving: 151 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 947mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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