| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 10 |
|
Tomatillos; husks removed |
| 1 |
|
Serrano chile; -=OR=- Jalapeno peppers, cut lengthwise, seeded |
| 1/2 |
|
Onion; finely diced |
| 2 |
tb |
Chopped cilantro |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Olive oil |
|
|
Salt; as desired |
INSTRUCTIONS
BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and
chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles,
place in a food processor and puree. Strain into a bowl and discard skins.
Add onion, cilantro, lemon juice, oil and salt. Chill before serving.
Makes 2 Cups
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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