Salsa Verde -- The way to a man's heart is through his stomach

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Date Posted: 03:25:46 10/26/02 Sat
Author: SRA
Subject: Salsa Verde

3/4 pound fresh tomatillos or 1 11-ounce can whole tomatillos
2 garlic cloves
2 serrano or 3 jalapeno peppers
2 cups packed fresh cilantro
1 medium white onion, coarsely chopped
1/4 teaspoon salt

If using fresh tomatillos,peel off the papery outer skins. Bring a large
saucepan of water to a boil.Add the tomatillos.As soon as the water comes
to a boil,cook for 30 seconds.Drain.If using canned,simply drain
the
tomatillos.

Peel the garlic.Cut the stems off the serrano or jalapeno peppers.If you
want milder salsa,cut the peppers in half and remove the seeds.Mince the
garlic and peppers by dropping them through the feed tube of a food
processor or blender while the machine is on.Add the tomatillos,cilantro,
onion and salt to the processor.Process until the tomatillos and oni=
on are
chopped.Serve at room temperature.

Note:This recipe is known as the Mexican condiment,"green sauce."It's
good as a dip for tortilla chips,or served with seafood and burgers
or any
of the Mexican dishes.For a thicker,richer sauce,add a finely chopped
avocado.

Note:Tomatillos are small green tomatoes with papery outer husks.They give
the sauce its green color.

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