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Recipe from: Kathleen Pollard
12 ounce (350 g) fresh tomatillos, chopped
1 medium onion, chopped
½ ounce (15 g) cilantro leaves
3 serrano chilis, seeded and membranes removed
½ teaspoon salt, or to taste.
Put the tomatillos in a food processor, then add the remaining ingredients. Pulse briefly so that the texture remains coarse. Set aside for one hour before serving to let the flavors meld. This can be refrigerated for 3-4 days. Remember to wear gloves while cleaning the chilis, or your hands will start a slow burn that will last a long time.