by Kate Heyhoe
Makes about 3 cups
8 to 10 fresh tomatillos
(about 12 ounces); husks removed; rinsed
1 (14.5 ounce) can diced tomatoes
1/2 onion, diced
4 cloves garlic
1 to 2 serrano chiles (or jalapeños)
1/4 cup packed fresh cilantro
Salt to taste
In a medium saucepan, bring tomatillos, tomatoes, onion, garlic and chiles to a boil. Cover and simmer on low until tomatillos are soft, about 15 minutes. Stir in cilantro. Allow mixture to cool slightly, then blend in a blender until fairly smooth (don't worry about some chunks or seeds, they add texture). Add salt to taste. Serve at room temperature.
Kate's Global Kitchen for June, 2001:06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created June 2001
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