Hello everyone. I wanted to post one of my favorite recipes in return for all the help everyone has given me on this newsgroup. This is excellent with corn chips and is heavenly on a baked potato. Enjoy! Salsa de Tomate Verde Crudo 12 oz. (350 g) fresh tomatillos, chopped 1 medium onion, chopped 1/2 oz (15 g) cilantro leaves 3 serrano chilis, seeded and membranes removed 1/2 teaspoon salt, or to taste. Put the tomatillos in a food processor, then add the remaining ingredients. Pulse briefly so that the texture remains coarse. Set aside for one hour before serving to let the flavors meld. this can be refrigerated for 3-4 days. Remember to wear gloves while cleaning the chilis, or your hands will start a slow burn that will last a long time. this recipe is from the book "The Mexican Gourmet" by Maria Dolores Torres Yzabal and Sheldon Wiseman. I can highly recommend this book. You will need to find a specialty shop in your area to find some of the ingredients, but believe me, it is worth it! This book has everything from drinks to desserts. April From: "april" Newsgroups: rec.food.recipes Date: 21 Feb 1999 20:39:46 -0700