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Posted October 14, 2004 by Nick Lindauer in Recipes
 
 

TOMATILLO SALSA


1/2 lb. (about 4) tomatillos*
2 tbsp. chopped onion
1 serrano chile pepper, seeded, chopped
1 garlic clove, crushed
1 tbsp. lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt

Peel brown husk from tomatillos; rinse. In medium saucepan, cook tomatillos in small amount of boiling water. Reduce heat to medium; cook 8 to 10 minutes or until soft. Drain. Place cooked tomatillos in blender container or food processor bowl with metal blade; process with on-off pulses just until smooth.**

Just before serving, in medium bowl combine tomatillos with remaining ingredients. Serve with tacos, grilled chicken or tortilla chips.

Makes 3/4 cup.

TIPS: *A 16 ounce can tomatillos, drained, can be substituted for fresh tomatillos. **After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.


Nick Lindauer

 
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