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Fresh Green Tomatillo Sauce / Salsa Verde Cruda

ethnic, sauces

6 medium tomatillos, husked & washed or-
13 oz can tomatillos, drained
2 serrano chiles -or-
1 jalapeno chile, stemmed
5 cilantro sprigs, roughly chopped
1/2 small onion, chopped
1/2 teaspoon salt

Boil fresh tomatillos in salted water to cover until barely tender, 8-10 minutes; drain. Canned tomatillos only need draining. Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chile(s), then chop into small bits and add to the tomatillos along with the cilantro and chopped onion; if using a blender, stir well. Blend or process to a coarse puree. Scrap into a sauce dish, then to a medium-thick consistency with about 1/4 cup water, then season with salt. Let stand for about 1/2 hour before serving, for the flavors to blend. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.

Yield: 6 servings

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