Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Tomatillos -through a garlic press
3 Fresh serrano chilies or 4 1/2 bn Cilantro
-jalapenos 1 ts Vinegar
2 Cloves garlic, minced

Salt to taste

Wash tomatillos in warm water and remove the papery husks. Rinse off
some of he sticky residue. Steam with the whole chili peppers for
four minutes over boiling water. Cool.

Cut open the chilies and cut out some of the seeds and veins. Cut
peppers into pieces. Place tomatillos and peppers in a food
processor or blender. Puree roughly, then add garlic and cilantro.
Puree to a finer texture. Blend in vinegar and salt to taste.

Use as a sauce for enchiladas, nachos or burritos. Use fresh or
freeze.

Note: tomatillos are available in the exotic produce section of many
supermarkets. They look like small, green tomatoes with papery brown
husks.

From: The Red Green Chile Book Asbury Park Press 09/23/92 Shared
By: Pat Stockett

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