INGREDIENTS

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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