Tomatillo Salsa (Green Salsa)

Recipe Ingredients

1 lb	454g / 16oz	Tomatillos - husked, washed, and cut in quarters
2		Large Jalapeno chiles, stemmed - seeded if desired, and roughly chopped
1/2 cup	118ml	Cold water
1/2 cup	31g / 1.1oz	Onion - cut in half (medium)
2		Cilantro - stems and leaves
2 teaspoons	10ml	Salt

Recipe Instructions

Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

This recipe yields about 3 1/2 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6142 broadcast 08-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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