Serves: 5
Total Calories: 21
Put the tomatillos in a small saucepan in enough water to cover. Bring to a boil and cook 2 minutes. Drain and rinse under cold running water to stop the cooking. Put in a food processor or blender along with the remaining ingredients. Process to a coarse purée. Transfer the salsa to a small serving bowl. Refrigerate and serve cold or serve at room temperature. The salsa is best served the day it's made.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yellow Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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