Salsa de Tomate Verde (Cruda)


 Yields 1 Cup       
                                                                              
   1/2 Lb        Tomatillos               1/3 Cup       Water, Cold           
     1 Clove     Garlic, Peeled             2 Tbls      White Onion, Chopped  
     4           Chiles Serranos,           2 Tbls      Coriander, Chopped    
                 Chopped                                                      
       -         Salt                                                         
                                                                              
Remove the paper husks from the tomatillos.
Rinse thoroughly.
Chop coarsely.
Add the tomatillos to the blender along with the garlic, chiles, salt and
water.
Pulse until the ingredients are chopped finely but not blended.
Stir in the onion and coriander.
Serve slightly warmed.


Not that this is the only way to make a Salsa Verde, one based on solely on 
Anaheim or Serrano chiles is every bit as good. Each has its virtues and 
adherents. The tomatillos add an interesting difference to the flavor of a
fine salsa.

Joel

Joel Ehrlich (Joel.Ehrlich@salata.com)

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html