salsa verde
 
1 lb.  tomatillos (about 9 small), husked * -- cut in half
1/3 cup  chopped red onion
1/3 cup  chopped fresh cilantro
2   jalapeno chiles -- seeded and chopped
2 Tbsp  fresh lime juice
1 tsp  salt
 
place tomatillos, onion, cilantro, jalapeno, juice and salt in blender 
or food processor. puree. place in bowl. 
for best flavor, refrigerate, covered, a few hours or overnight. 
 
notes : * tomatillo technique 
peel outer papery sheath and discard. cut out small stem if there is 
one. slice 
in half and it's ready to use. 
 
source: 
http://www.panix.com/~clay/cookbook/salsa/show_recipe.cgi?recipe168 
 
 
 
 
 
 
(ID: 74499) Mirror: rec.food.recipes: Mon, Mar 21, 2005


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