Title: Salsa Verde, Mexican Style
Categories: Mexican Sauce Salsa
Yield: 2 Servings

1/2	md	Onion, finely minced
1	tb	Minced, fresh cilantro
1		Serrano or jalapeno chile, finely minced
1/2	ts	Salt, OR more
10	oz	Canned tomatillos, well drained

1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.)

2. Taste and adjust seasonings.

Makes about 2 cups.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93

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