INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2925mg
Potassium: 104mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g