Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/2 cup. In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them. In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture. Makes 2 1/2 cups Source: The El Paso Chile Companys Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell Date: Sun, 08 Dec 1996 06:30:46 -0800
