| previous | next |
Title: Salsa Verde with Green Chiles and Tomatillos - Rhp
Categories: Salsa Sauce Peppers
Yield: 2 Cups
| 8 | lg | Fresh tomatillos; husked and washed; or one 13-ounce can; dr |
| 1/2 | c | Fresh green New Mexican chiles; or one 4-oounce can |
| 1 | To 2 serrano chiles; seeded if desired | |
| 1 | cl | To 2 cloves garlic; peeled and crushed |
| 1 | tb | Cilantro (fresh coriander) leaves; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Sugar |
If using fresh tomatillos, steam until just tender. Puree the tomatillos with the chiles, garlic, cilantro, salt, and sugar in a blender. This can be used as is or it may be simmered with a tablespoon of olive or vegetable oil for a few minutes and served hot. Use as a table sauce or on chicken enchiladas with a dollop of sour cream on each.
Jean Andrews, _Red Hot Peppers_, 1993. MacMillan, Pub. ISBN 0-02502251-2. Typos by Jeff Pruett.
| previous | next |