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1 servings
Ingredients:
6 costeno amarillo chile peppers1/2 pound tomatillos, husked1 clove garlic1/2 cup chopped onion1/3 cup chopped fresh cilantro1/2 teaspoon salt
Instructions:
In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown.Do not allow peppers to burn.Remove from heat and set aside.Place tomatillos in a medium saucepan with enough water to cover.Bring to a boil.Cook 5 minutes, remove from heat and drain.Place chile peppers, tomatillos and garlic in a blender or food processor.Blend until smooth.Transfer chile pepper mixture to a medium bowl.Mix in onion, cilantro and salt.Chill in the refrigerator until serving.
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