Mexican - Spanish, Party

Juans' Salsa De Tomatillo

  • 15 Tomatillos
  • 2 small Onions
  • 4 cloves Garlic, chopped
  • 3 to 5 Jalapeno peppers, seeded
  • 1/4 to1/3 cups Cilantro, chopped
  • 3 to 5 Green chilies
  • ~ Salt and pepper to taste

    • Place husked tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes. If possible, use fresh green chilies which you have skinned. (Place under broiler till skin blackens, turning often. Put chilies in a paper bag until chilies have gotten to a comfortable temperature. Remove from bag and slip the skins off.) Corsely chop the chilies, seeds and all. If nessesary, use canned chilies.

    Drain tomatillos and place in a blender or food processor. Add all other ingredients and blend to desired consistency.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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