Recipe by Patricia Jinich guest on the Paula Dean show<\/p>\n
Ingredients
\n1 1\/2 pounds tomatillos, husks removed
\n1 serrano chile, more or less, optional
\n1 garlic clove
\n1 teaspoon kosher salt, plus more for seasoning
\n1\/2 cup freshly chopped cilantro leaves
\n1 cup chopped white onion
\nGrated queso fresco, or Cotija cheese, optional
\nDirections
\nRinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.<\/p>\n
Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl and garnish with cheese, if desired.<\/p>\n
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.<\/p>\n","protected":false},"excerpt":{"rendered":"
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