| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Ethnic, Sauces | 2 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 2 1/2 | ts | Salt |
| 2 | Cloves garlic | |
| 4 | Fresh serrano chili peppers | |
| 1 | lb | Tomatillos; husks removed |
| 1/2 | c | Fresh cilantro; (fresh coriander) sprigs |
| 1/4 | c | Onion; finely chopped |
INSTRUCTIONS
NORMA WRENN In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil. Add the garlic, chilies and tomatillos and cook, uncovered, until soft, 8-10 minutes. Drain, reserving 1/2 cup of the liquid. When cool enough to handle, stem the chilies and tomatillos. In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion. Let the salsa cool to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week. Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, which are known in Mexico as tomates verdes; and although they aren't, in fact, related to tomatoes, their size, shape and texture are similar. You'll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or in fruit and vegetable shops; they are also sold canned. Source: Mexican Favorites, Williams-Sonoma Kitchen Library Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 31, 1998
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