Mexican Recipes
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| Ingredients |
| 1 |
Poblano chilies, roasted over flame,
peeled and diced |
2 fresh |
| 2 |
Anaheim chilies, roasted over flame,
peeled and diced |
2 fresh |
| 3 |
Fresh jalapeno and Serrano chilies,
finely chopped |
1 tablespoon |
| 4 |
Fresh tomatillos, cut into quarters |
1/2 pound |
| 5 |
Roasted tomatillos cut into halves |
1/2 pound |
| 6 |
White onion, chopped |
1/2 cup |
| 7 |
Water |
1/2 cup |
| 8 |
Salt |
to taste |
| 9 |
Fresh cilantro, chopped |
1/3 cup |
| Method |
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Combine all the chilies and tomatillos in a food processor and pulse to a
chunky puree. Add salt and water. Transfer to a bowl and then add onion
and cilantro to it, stir.
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| Servings - 5-6 |
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| Introduction
of the dish |
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Tomatillos, look like unripe tomatoes are rather belongs
to the Gooseberry family. It is super tangy and gives a kick to any recipe.
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