Green Salsa

• 12 fresh tomatillos
• 1/2 c. minced shallots
• 1 clove garlic, minced
• 2 Tbsp. minced fresh cilantro
• 1 serrano chile, stemmed, seeded and chopped
• 2 tsp. lime juice
• salt to taste

1. Remove husks from tomatillos.
2. Wash well and wipe dry.
3. Place tomatillos in a heavy saute pot or skillet over medium heat.
4. Cook, shaking pan, for about 5 minutes or until skin begins to burst. Immediately remove from heat.
5. Cut tomatillos into pieces.
6. Combine tomatillos with remaining ingredients in a food processor fitted with a metal blade.
7. Process, using quick on-and-off turns, until just chopped.
8. Do not puree.
9. Taste and adjust seasonings.
10. If salsa is bitter, add maple syrup, 1 teaspoon at a time, until desired flavor is achieved.
11. Makes about 2 cups.

fresh tomatillos, shallots, clove garlic, fresh cilantro, serrano chile, lime juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192772 (may not work)