Title: Fresh Tomatillo Salsa
Categories: None
Yield: 1 Servings

2 Anaheim chile peppers;
-roasted, peeled, chopped
12 Tomatillos; (1 lb.)
2 Fresh Serrano chiles; cut in
-half
1/2 c Coarsely chopped onion
1 Garlic clove; minced
1/4 c Cilantro; chopped
1 ts Olive oil
1 ts Lime juice
1/4 ts Salt

Pulse tomatillos in food processor until coarsely chopped. Add peppers and
next 3 ingredients; pulse until diced (do not puree). Pour into a serving
bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill
at least one hour.
Posted to CHILE-HEADS DIGEST by Judy Howle on May 23,
1998