|3||Fresh serrano chilies or 4 jalapenos|
|2||Cloves garlic, minced through a garlic press|
Salt to taste
Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool.
Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste.
Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze.
Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks.
From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett