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Title: Diana Kennedy's Salsa De Tomateverde Cruda Categories: None Yield: 1 Servings 2 Chiles serranos, or to taste 1/4 sm Onion 1 sm Garlic clove, peeled 2 lg Sprigs cilantro 1/4 ts Salt 1/2 lb Tomatillos, husks removed 1/3 c Water Combine chiles, onion, garlic, cilantro and salt in the blender and blend until the mixture seems finely chopped, not smooth. Add the tomatillos and blend briefly until you have a roughly textured sauce. Remove sauce from blender and dilute it with the water--it should have a loose consistency. Serve. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle |