| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove Garlic, peeled |
| 1/2 |
|
Yellow Onion, peeled |
| 3 |
|
Chiles Serranos, stems removed |
| 2 1/2 |
lb |
Tomatillos, husked |
| 1 |
pn |
Sugar |
| 4 |
|
Spring Cilantro, Fresh |
|
|
Salt |
|
|
Water |
INSTRUCTIONS
Use the metal blade of a food processor. Drop the garlic through the feed
tube with the motor running. Add the onion and pulse to chop. Place in a
strainer and rinse with cool water to remove the bitter milky liquid.
Remove the husks from the tomatillos. Rinse. Quarter. Place the tomatillos
and chili peppers in the workbowl of the food processor. Pulse to mince
finely. Add the cilantro. Pulse to combine. Stir the onions and tomatillos
together. Add sugar and salt to taste. Keeps less than 8 hours. Add water
if the salsa thickens before being used.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”