Salsa Verde
Quantity: 2 cups
Ingredients:
6 to 10 green tomatillos (depending on the size)
1/2 white onion, peeled
1 clove garlic, peeled
1 bouquet cilantro
3 to 5 chilies serranos or jalapenos
1 cup water
1 tea salt
Directions:
1. Wash the vegetables and dry.
2. Roast in a “Comal” the green tomatillos, the onion, garlic, and chilies.
3. When they become brown and soft, blend them with 1 cup of water, cilantro, and salt.
4. Add more salt as desired
Serve with freshly made tortilla chips.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006