Date: Thu, 31 Mar 94 09:55:51 +0500
From: email@example.com (Aiko Pinkoski)
from Reversing Heart Disease
10 tomatillos, husked
2 jalapenos, veins & seed removed
1/2 large onion, cut into large chunks
3 peeled cloves garlic (I used 5 since mine were small :-)
large bunch cilantro (I used about 1 cup lightly packed)
optional cumin...I forgot & didn't miss it.
Put tomatillos, jalapenos, onion & garlic into boiling water.
Simmer (don't boil) until tomatillos turn bright green, then olive green
(took about 10 minutes, the tops of mine never turned olive green).
Don't overcook or the the tomatillos will split open. Take vegies out
w/slotted spoon into blender, add cilantro (I just took off the thickest
stems) and puree. Add cumin and more (raw) peppers or garlic if you want
it spicier. Add cooking liquid to thin sauce if necessary.
Potato salad w/tomatillo sauce
1-1.5lb red potatoes
sliced radishes (I sub'd cucumbers)
2 thinly sliced scallions or chives
1/2 green pepper, chopped (I used red)
Slice potatoes into 1/4" rounds, and steam till soft (about 15-20 minutes).
Toss gently w/rest of ingredients and as much sauce as you want (you will
probably have extra sauce left over).