Tomatillo Salsa

Name: Tomatillo Salsa
Yield: 1 1/2 cups
Cuisine: mexican
Ingredients: 1/2 pound tomatillos, husked, washed and cut into quarters; 1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped; 1/4 cup cold water; 1/2 small onion, cut in half; 1 bunch cilantro, stems and leaves; 1 teaspoon coarse salt

Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Tomatillo Salsa

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Level: Easy

Yield: 1 1/2 cups

Level: Easy

Yield: 1 1/2 cups

Ingredients

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1/2 pound tomatillos, husked, washed and cut into quarters

1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped

1/4 cup cold water

1/2 small onion, cut in half

1 bunch cilantro, stems and leaves

1 teaspoon coarse salt

Directions

Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.