Green Salsa

Title:
Green Salsa

Yield:
6 Servings

Categories:
Sauces,
Salsa




Ingredients:





     2 lb Tomatillos


     3    Fresh serrano chilies or 4


          -jalapenos


     2    Cloves garlic, minced


          -through a garlic press


   1/2 bn Cilantro


     1 ts Vinegar






 Salt to taste


 


 Wash tomatillos in warm water and remove the papery husks.  Rinse off some


 of he sticky residue.  Steam with the whole chili peppers for four minutes


 over boiling water.  Cool.


 


 Cut open the chilies and cut out some of the seeds and veins.  Cut peppers


 into pieces.  Place tomatillos and peppers in a food processor or blender.


 Puree roughly, then add garlic and cilantro. Puree to a finer texture.


 Blend in vinegar and salt to taste.


 


 Use as a sauce for enchiladas, nachos or burritos.  Use fresh or freeze.


 


 Note: tomatillos are available in the exotic produce section of many


 supermarkets.  They look like small, green tomatoes with papery brown


 husks.


 


 From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat


 Stockett


 


 Posted to MM-Recipes Digest V3 #272


 


 Date: Fri, 04 Oct 1996 21:29:01 -0700


 


 From: jessann doe