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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Luckytrim@comcast.net
Servings: 3 Cups
3 jalapeño or serrano chili peppers
1 small yellow onion, peeled and quartered
5 sprigs fresh cilantro
5 very ripe fresh tomatoes, cored
2 fresh tomatillos
1 teaspoon salt
½ tomato sauce
Remove the stems, seeds and veins from the chili peppers. Use the metal blade of a food processor to mince the chili peppers and onion together (use pulses). Place in a strainer. Rinse under cold water to remove the bitter milky liquid. Remove the husks from the tomatillos. Use the metal blade of a food processor to chop the cilantro, tomatoes and tomatillos. Stir the onion and tomato mixtures together by hand. Add salt to taste. Stir in the tomato sauce. Use within 3 hours.