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Salsa Verde
(Green Sauce)
2 or 4 jalapeno chiles or other small hot chiles, roasted, peeled
1 pound fresh tomatillos or 1-3/4 cups canned tomatillos
5 cilantro sprigs
1 garlic clove
salt
Remove stems from chiles, do not remove seeds. Set chiles aside.
Remove papery husks from tomatillos. If using fresh tomatillos,
place in a medium saucepan. Add cold water to cover. Bring to a
boil, drain. If using canned tomatillos, drain. Place chiles,
tomatillos, cilantro sprigs and garlic in blender or food processor.
Blend until finely ground. Turn into a medium bowl. Cover and
refrigerate overnight. Before serving, add salt to taste. Makes
2 cups.
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Verde 01