Title: Tomatillo Salsa
Categories: June 1995
Yield: 1 servings

1 lg Fresh jalapeno chili
1 lb Tomatillos; husks discarded
1 tb Minced fresh coriander
-sprigs
1/2 c Finely chopped red onion
1/2 c Sour cream

----------------------------------GARNISH----------------------------------
1 sm Coriander sprig

-------------------------------ACCOMPANYIMENT-------------------------------
Spiced Curly Tortilla Chips
-or plain
; tortilla chips

Cut 2 or 3 thin slices from tip of jalapeno (wear rubber gloves) and
reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeno
in water to cover until tomatillos are tender, about 5 minutes, and
transfer tomatillos, jalapeno, and 1/4 cup cooking liquid to a blender or
food processor. Blend salsa until chopped but not completely smooth and
transfer to a serving bowl. Cool salsa and chill, covered, until cold.
Salsa may be prepared up to this point 2 days ahead and chilled, covered.

Just before serving, stir coriander, all but 1 teaspoon onion, and salt to
taste into salsa. In a small bowl stir sour cream until smooth and spoon
into center of salsa. Garnish sour cream with coriander sprig, reserved
jalapeno, and remaining onion and serve with chips.

Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 392 Calories (kcal); 29g Total Fat; (62% calories from fat);
8g Protein; 31g Carbohydrate; 51mg Cholesterol; 66mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.