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From one of the Gourmet Clubs. Makes
about 1 1/2 cups |
| Quantity |
Ingredients |
Preparation Notes |
| 2 |
Serrano chilies
or 1 or 2 Guero Jalapeno, finely chopped |
- If using fresh tomatillos, preheat frying pan over
medium heat. Place tomatillos in pan with husks on, toast, turning
often until husks are brown and tomatillo flesh is soft. (about 10
minutes) Remove husks before using.
- Grind ingredients in the order given.
- Blend well between each addition
- If using a blender, add all ingredients and blend
to a textured puree.
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| 1 - 12 oz can |
Tomatillos,
drained or 8 fresh tomatillos (1/2 lb) |
| 2 |
Cloves Garlic,
chopped |
| 1/4 C |
Cilantro,
chopped |
| 1/2 tsp |
Salt |
| 2 |
Green onions,
finely chopped or 3 Tbsp minced onion |
| 1/4 C |
Water |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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