Tomatillo Salsa

TOMATILLO SALSA

Can be prepared in 45 minutes or less.

1 large fresh jalape�o chili 1 pound tomatillos, husks discarded 1 tablespoon minced fresh coriander sprigs 1/2 cup finely chopped red onion 1/2 cup sour cream

Garnish: small coriander sprig Accompanyiment: Spiced Curly Tortilla Chips or plain tortilla chips

Cut 2 or 3 thin slices from tip of jalape�o (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalape�o in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalape�o, and 1/4 cup cooking liquid to a blender or food processor. Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold. Salsa may be prepared up to this point 2 days ahead and chilled, covered. Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa. Garnish sour cream with coriander sprig, reserved jalape�o, and remaining onion and serve with chips.

Makes about 2 1/2 cups, serving 8 as an hors d'oeuvre.

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Contributed by :
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