Salsa Verde

Mary Ann Laun

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Ingredients

1 lb. tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 c. diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 c. chopped fresh cilantro
Sugar to taste
Salt to taste

Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.

Yield: 2 to 2 1/2 cups
Heat Scale: Medium

1 lb. tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 c. diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 c. chopped fresh cilantro
Sugar to taste
Salt to taste

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