| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Sauce | 1 | Servings |
INGREDIENTS
| 1 | lb | Tomatillos; husked |
| 1 | sm | Garlic clove |
| 1/4 | md | White onion; chopped |
| 2 | Serrano chiles; seeds and Veins removed; Roughly chopped | |
| 1/4 | c | Water |
| 1/2 | ts | Salt |
| 1/2 | c | Cilantro; chopped |
INSTRUCTIONS
Wash the husked tomatillos and remove the stems. Place in a medium saucepan with enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered, 5 minutes. Mince the garlic clove in the bowl of a food processor. With a slotted spoon, transfer the tomatillos to the food processor along with the onion, chiles, water and salt. Process until smooth, but do not worry about a few stray chunks of onion and pepper. They add authenticity. Pour into a bowl, stir in the cilantro, and chill until serving time. This salsa may be stored in the refrigerator for 24 hours. Date: Tue, 18 Jun 1996 15:55:16 -0400 From: Leotah@aol.com Recipe By : Mexican Cooking For Beginners MC-Recipe Digest V1 #122 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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