If you like a somewhat tart salsa, cook some tomatillos (after removing the
husk) and some chiles in boiling water for about five minutes until the
tomatillos are soft. When cool, process these along with some onion and
garlic (roasted or not, your choice), and some salt and cilantro. Again, if
you do the chiles first they'll be nicely chopped.
Both will last a few days in the fridge. I guess, anyway. Around here they don't get the chance.
From: David Wright
Posted By: David Wright, firstname.lastname@example.org
Post Date: Tue, 4 Aug 1998
*BACK TO SALSA*