Provided by Woman's Day
Remove papery husk from tomatillos, then rinse. Cut in quarters (you’ll have about 3 cups). Halve and remove stems of jalapeños, cut both in quarters, remove seeds from one.
Put all ingredients into a food processor and process until smooth.
NOTE: If fresh tomatillos (Mexican green tomatoes) are unavailable, substitute canned.
This green salsa will be extremely spicy at first taste, but it mellows after a few minutes to only moderately spicy. For a milder version, seed both jalapeño peppers.
Calories 22 Fat 0 Saturated fat 0 Cholesterol 0
Sodium 141mg Carbohydrate 5g Fiber 0
This recipe has been added to the following public cookbooks:
Summer Vegetables,
The Hawaiian Pork Cookbook
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