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Ingredients
- 1 lb tomatillo (fresh)
- 2 -3 jalapeno peppers
- 1 -2 garlic clove
- 1/2 onion
- 6 -8 sprigs fresh cilantro
- 1 teaspoon salt (to taste)
Method
- Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
- Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
- Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
- Turn into medium bowl. Add salt to taste.
- NOTE: Use immediately or cover and refrigerate overnight for richer taste.
