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Salsa, Green Chile I (P, KLP, TNT)
Source: "Mexican Cookery," by Barbara Hansen
Yield: 2 cups

2 or 4 jalapeno chiles or other small hot chiles, roasted and peeled
1 lb. fresh tomatillos or 1-3/4 cups canned tomatillos
5 cilantro sprigs
1 garlic clove

Remove stems from chiles; do not remove seeds. Set chiles aside.

Remove papery husks from tomatillos. If using fresh tomatillos, place in a medium saucepan. Add cold water to cover. Bring to a boil; drain. If using canned tomatillos, drain.

Place chiles, tomatillos, cilantro sprigs, and garlic in blender or food processor. Blend until finely ground. Pour into a medium bowl.

Cover and refrigerate overnight. Before serving, add salt to taste.

Reduce or eliminate chiles if you don't want it hot.

Posted by Ron & Lori Chazen

Nutritional Info Per Serving: N/A