| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsas |
6 |
servings |
INGREDIENTS
| 3 |
|
Jalapeno peppers; stemmed, seeded, |
|
|
; chopped |
| 2 |
oz |
Tomatillos; drained |
| 1 |
|
White onion; cut up |
| 2 |
sm |
Garlic cloves; chopped |
| 1/2 |
c |
Coarsely chopped cilantro |
| 3 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Combine peppers, tomatillos, onion, garlic and cilantro in a processor;
pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse
several times until peppers and garlic are minced. Refrigerate briefly
before serving.
Yields 3-1/2 cups.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
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