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Dip- Tomatillo Salsa

Source of Recipe

Boulder Daily Camera 1/30/02 from Gourmet, November 1999


List of Ingredients




1½ pound fresh tomatillos or 3 (11-ounce) cans tomatillos

5 fresh serrano chilies

3 garlic cloves, unpeeled

½ cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt




Recipe

Directions: Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chilies. Pure all ingredients in a blender. Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups.