INGREDIENTS

INSTRUCTIONS

Date: Wed, 14 Feb 1996 08:25:30 -0600  From: Judy Howle
<howle@EbiCom.net> Here is a recipe that I developed  to help use up 25
bags of frozen tomatillo salsa! It is one of our  very favorite chile
dishes. You can put in whatever hot chiles you  like. The salsa freezes
great and is still good after 2 yrs. It is  easy to make and takes care
of all the tomatillos that get ripe at  the same time. (The general
directions were given to me by my friend  Rosenda from Mexico City)  In
a large pot, bring tomatillos, onion, and garlic to a boil and  simmer
5-10 minutes until tomatillos change color.  Place in large  colander
to drain and cool. Place in large bowl and stir in chiles to
distribute evenly. Process in food processor in batches until
well-chopped but not pureed, then return all to large bowl. Place in
pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air.
When ready to use, thaw salsa.  Place 2 Tbsp. oil in skillet and heat
on medium until hot.  Add salsa.  Cook and stir about 3-5 minutes.  Add
chicken broth or water if sauce is too thick. Add salt, black  pepper,
and cilantro, or other desired seasoning to taste. (The  amounts listed
are approximate and can be adjusted to your own taste  or amount of
produce available.)  CHILE-HEADS DIGEST V2 #241  From the Chile-Heads
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 479
Calories From Fat: 80
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 13128.7mg
Potassium: 3046.2mg
Carbohydrates: 55.3g
Fiber: 11.7g
Sugar: 20.4g
Protein: 48.7g