Salsa De Tomate Verde
- Yield 2 1/2 cups
Ingredients
- 10 -- tomatillas-husked and rinsed
- 2 -- peeled garlic cloves
- 4 -- serrano or jalapeno chilies, stems off
- 1/4 teaspoon salt
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup finely diced white onion
Instructions
Under a preheated broiler on a cookie sheet with a lip, place tomatillas, chilies and garlic. Watch closely-skin will bubble and start to blacken. Take out, turn over and repeat. Place all in a food processor or blender with the other ingredients except for the onions and pluse until slightly chunky. Fold in onion. Store in the refrigerator 1 week or cool and freeze. Serve with chips or on any type of protein.
