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.

Jenn b Aka Mom2sam And Tiny

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