Cooked green salsa

Recipe Categories : | Mexican | Chili | Hot & Spicy | Condiments | MAIN INDEX |

Makes : 2 cups

Ingredients :

• 8 - 10 medium tomatillos, husked, stemmed,and rinsed ~ or 1 x 10oz can tomatillos
• ¼ small onion, coarsely chopped
• 1½ cups water
• 2 jalapeño or 4 serrano chilies, stemmed
• 1 cup cilantro leaves
• ½ tspn salt

Preparation and Cooking Instructions :

1. Combine the tomatillos and the onions in a saucepan large enough to hold them in a single layer. Add the water and bring to the boil. Cover the pot and simmer for 5 minutes, or until the tomatillos are soft but still hold their shape. Transfer the tomatillos, onion, and ½ cup of the cooking water to a food processor or food mill. Add the chilies, cilantro, and salt and puree. Cool or chill before using. May be refrigerated for up to 3 days.
2. Cooks note : If you are using canned tomatillos, they are already blanched, so you should modify the instructions as follows : Drain the tomatillos, reserving 1 cup of liquid. Set the tomatillos aside and pour the liquid into a saucepan. Add the onion, bring to the boil, and proceed with the recipe.