August 23, 2004

Chile-Lime Sauce with Tomatillos

1/2 lb tomatillos, husks removed
1/2 cup fresh lime juice
1/2 small onion, chopped
1/4 water
4 jalapeno (or habanero) peppers, seeded and chopped
4 cilantro sprigs
3 garlic cloves

In a saucepan, sprinkle tomatillos with salt. Cover with water, bring to a boil. Cook just until they change color, about 5 minutes. Drain and cool. Transfer to blender, add remaining ingredients and puree.

We had this over salmon and white rice. It's good if you leave the rice plain and drizzle the sauce on the fish.

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