Tomatillo and green chile salsa

1 Servings

Ingredients

Quantity Ingredient
3 Long green chiles
1 pounds (about 12) tomatillos, husked
½ cup Water
1 Garlic clove, peeled and chopped
¾ teaspoon Salt
½ cup Finely chopped white onion
¼ cup Minced cilantro

Directions

In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred.

Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about ½ cup.

In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them.

In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture.

Makes 2½ cups

Source: The El Paso Chile Company's Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell <rpt@...> Date: Sun, 08 Dec 1996 06:30:46 -0800

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