TLC Cooking "Emeril's Tomatillo Salsa"

Emeril's Tomatillo Salsa

YIELD About 1 quart

INGREDIENTS

2 tablespoons	olive oil
1	medium onion, chopped
1	jalapeno, stemmed, seeded and minced
1	Serrano chile, stemmed, seeded and minced
1 teaspoon	minced garlic
1?4 teaspoon	Mexican oregano, crushed between your fingers
2 pounds	tomatillos, husks removed, rinsed, and quartered
1 1?4 teaspoons	salt
1/3 cup	water
1 tablespoon	chopped cilantro

PREPARATION:

In a non-reactive mediums saucepan heat the olive oil. When hot, add the onion, jalapeno, Serrano, garlic and oregano and cook for 1 minute. Add the tomatillos, salt, and water and cover the saucepan. When liquid comes to a boil, reduce heat to medium and continue to cook, stirring occasionally, until tomatillos are tender and have released their liquid, 10 to 15 minutes depending on the size of the tomatillos. Remove from the heat and set aside to cool.
When cool, process in a food processor until chunky-smooth. Stir in the cilantro and adjust seasoning if necessary. Serve at room temperature.
This recipe was featured on the A Healthy Change Episode of Emeril Green.

This recipe appears in: Mexican

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