Salsa Verde

(Recipes from a Kitchen Garden)


1 lb tomatillos (about 4 c.)

2 serrano peppers, seeds removed

1 C chopped onion             

1 ½ tsp. salt

4 cloves garlic                      

½ C oil

½ C cilantro                          

1 C water


Husk the tomatillos and cut them in half.  Place all the ingredients except 2 T. oil in a blender or  food processor and purée as smooth as you like.  Heat the remaining oil in a deep, heavy pan over medium heat.  Pour in the purée and simmer for 10-12 min.