Salsa Verde

Recipe from: Family Circle

   1      pound         tomatillos, about 9 small, husked<sup>1</sup>, cut in half
     1/3  cup           chopped red onion
     1/3  cup           chopped fresh cilantro
   2                    jalapeno chiles, seeded and chopped
   2      tablespoons   fresh lime juice
   1      teaspoon      salt

Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl.  For best flavor, refrigerate, covered, a few hours or overnight.

<sup>1</sup> <u>Tomatillo Technique</u>:
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use.