| 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.
A Message from our Provider:
“There’s hope. There’s God.”