| | Directions | | Roast the tomatillos by placing on a baking sheet and placing about 4 inches under broiler. When they become blackened, turn over with tongs and roast other side (about 5 minutes per side). Cool. Then put the chilies and garlic in a skillet over medium heat. Turn occasionally until they are soft. Cool, then take the stem off the chilies. Put tomatillos, chilies and garlic in food processor or blender. Process to a coarse puree. But in a medium bowl. Rinse the onions under cold water, then add onions and cilantro to the bowl. Add salt and stir. |
|
|
| Ingredients | | - |  | 1 pound tomatillos, husked and rinsed |
| - | | 5 fresh serrano chilies |
| - | | 2 garlic cloves, peeled and finely chopped |
| - | | 1 white onion, finely chopped |
| - | | 1/4 cup roughly chopped cilantro |
| - | | 1 teaspoon Salt |
| |
| |
