Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------ALL QUANTITIES APPROXIMATE----------------------
8 To 16 Tomatilloes depending Green and the piquins red.
On size. 4 Cloves Garlic
12 Chiles (2_Serranos + 1 sm Onion, really small, or half
2 _Jalapenos + 8_Piquins) I Medium onion.
Typically use 1/2 ts Salt
The serranos and jalapenos 1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally. Leave husks on tomatillos while you roast 'em. The
husks will be nicely blackened, the skins translucent, and the fruits
soft when they're done. [Let me add: the goal is to blacken the skin
while doing the least tomatillo-exploding that you can. That way they
don't lose juice into the pan, that burns and smells sometimes. That
means moving them around the pan as they roast.]

Put roasted vegetables in food processor with: Salt 1/2 Teaspoon
Cilantro 1/4 Cup and process briefly.

Transfer to a pot, and cook the mixture for 5 minutes. [This darkens
it up a bit, and mellows the flavors. It tastes too raw otherwise.]

Source: Actually, my husband is the green-salsa preparer, so I sent
him e-mail at work, requesting the recipe. Here's the (slightly
edited) reply

Posted by Cindy_Bloch#transarc.com to the Fatfree Digest [Volume 16
Issue 25] Mar. 29, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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