Salsa Verde

 1/2 lb tomatillos (ground cherries to some)
 chicken stock
 3-8 serranos
 1/2 c chopped white onion
 3 clove garlic minced finely
 cilantro

Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover.
Simmer till tender.

On a comal or a charcoal fire, (a propane torch works fine) sear the
serranos til lightly charred. Allow to cool. Chop coarsely.

Place all other ingredients in a blendor (not soulful) or a large molcajete.
Grind or puree moderately.

Serve with fajitas......Y fresh hot tortillas de harina.

(note) this is a good sauce to use to make enchiladas verdes or green
chilaquiles.

Muy sabroso......


Date: Mon, 13 Jun 1994 08:16:57 -0400
From: tbsamsel@dg11svarmd.er.usgs.GOV (Theodore B. Samsel)