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Categories:Viewed: 79 - Published at: 2 years ago
Ingredients
- 12 whole Tomatillos, Husked And Rinsed
- 5 whole Serrano Chile Peppers, Sliced
- 1 whole White Onion, Sliced
- 4 whole Garlic Cloves, Minced
- 1 Tablespoon Salt, Or To Taste
- 1 bunch Cilantro, Chopped Roughly
- 1/2 whole Lime - Juice Squeezed
Method
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add enough water to go about half way up the tomatillos.
- Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes.
- Add more water if needed to keep the mixture from burning as it cooks.
- Most of the water should be absorbed by the time everything is cooked.
- Pour the cooked vegetables into a blender, and blend until smooth, add cilantro and lime juice and blend again until smooth.
- Serve with you favorite Mexican meal.
