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
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1 pound tomatillos, husked and rinsed
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5 fresh serrano chilies
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2 garlic cloves, peeled and finely chopped
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1 white onion, finely chopped
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1/4 cup roughly chopped cilantro
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1 teaspoon Salt
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