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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Corn-Poblano Soup with Salsa Verde Ingredients:
6 tomatillos (about 8 ounces) |
1 jalapeño pepper |
1/4 teaspoon salt |
1 garlic clove, sliced |
cooking spray |
1/4 cup water |
1/4 cup minced fresh cilantro |
Directions:
1. Discard the husks and stems from tomatillos. Place tomatillos and jalapeño in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender, and drain.
2. Combine tomatillos, jalapeño, salt, and garlic in a blender or food processor; process until smooth.
3. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Pour tomatillo mixture into pan (mixture will boil vigorously), and cook 2 minutes. Add 1/4 cup water; cook 1 minute or until thoroughly heated. Stir in cilantro.
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