Yield: About 3 cups
Ingredients:
1 lb. tomatillos, husked and rinsed
1 clove fresh garlic
¼ medium onion
¼ jalapeño chile, with seeds
1 tsp. kosher salt
4 sprigs fresh cilantro
Fresh black pepper to taste
Procedure:
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeño, salt and pepper in a blender until smooth.
Add the tomatillos and cilantro sprigs and puree until smooth.
Notes: This is great on eggs, as a marinade, or as a dip.Ingredients:
1 lb. tomatillos, husked and rinsed
1 clove fresh garlic
¼ medium onion
¼ jalapeño chile, with seeds
1 tsp. kosher salt
4 sprigs fresh cilantro
Fresh black pepper to taste
Procedure:
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeño, salt and pepper in a blender until smooth.
Add the tomatillos and cilantro sprigs and puree until smooth.
Recipe Type: Unknown
Recipe Author: Casa Mañana
Restaurant: Casa Mañana, 502 S. First Ave., Safford, AZ, USA
Source: http://www.salsatrail.com/recipe