Ingredients
- Servings: 20
- 8 ounces purple tomatillos, husked
- 1 large garlic clove, peeled and minced
- 1 -2 serrano chili
- 1/2 cup loosely packed roughly chopped cilantro
- 1/4 cup red shiso, rough chopped
- sea salt
Recipe
- 1 thoroughly wash the bitter film off the tomatillos with warm almost hot water then quarter each of them.
- 2 place all in a food processor and pulse till semi chunky.
- 3 enjoy!
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