| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Salsa |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Tomatillos |
| 3 |
|
Fresh serrano chilies or 4 jalapenos |
| 2 |
|
Cloves garlic, minced through a garlic press |
| 1/2 |
bn |
Cilantro |
| 1 |
ts |
Vinegar |
INSTRUCTIONS
Salt to taste
Wash tomatillos in warm water and remove the papery husks. Rinse off some
of he sticky residue. Steam with the whole chili peppers for four minutes
over boiling water. Cool.
Cut open the chilies and cut out some of the seeds and veins. Cut peppers
into pieces. Place tomatillos and peppers in a food processor or blender.
Puree roughly, then add garlic and cilantro. Puree to a finer texture.
Blend in vinegar and salt to taste.
Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze.
Note: tomatillos are available in the exotic produce section of many
supermarkets. They look like small, green tomatoes with papery brown
husks.
From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat
Stockett
Posted to MM-Recipes Digest V3 #272
Date: Fri, 04 Oct 1996 21:29:01 -0700
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”