CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
1/2 |
lb |
Fresh tomatillos; husked & rinsed |
1/2 |
md |
White onion; finely shopped |
1 |
|
Garlic clove; minced |
2 |
|
Serrano peppers; minced |
3 |
tb |
Chopped cilantro |
1/2 |
ts |
Sugar |
1/2 |
ts |
Salt |
INSTRUCTIONS
1. In a meduim saucepan of boiling water, cook tomatillos over high heat
until barely tender, 3 to 5 minutes. Drain and place in a food processor or
blender. Process to a coarse puree.
2. In a medium bowl, combine tomatillos with onion, garlic, serrano
peppers, cilantro, sugar and salt. Stir to mix well. Serve right away or
set aside at room temp for up to 3 hours.
Note: This sauce tends to separate if it sits too long. Just give it a good
stir to bring back together
Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on Jun 26,
1999, converted by MM_Buster v2.0l.
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