Recipe - Cuban Green Salsa

1 pound Fresh tomatillos or 11/4
pounds canned, including
juice
1 Yellow onion; coarsely
chopped
2 Jalapenos; seeds removed
4 Cloves garlic
2 tablespoon Worcestershire sauce
2 tablespoon Dark Vermouth
2 tablespoon Soy sauce
1 Lime ; Juice of
One fourth teaspoon Whole cumin seed; lightly
toasted
One fourth teaspoon Whole fennel seed; lightly
toasted
One fourth Red onion; minced
One fourth bn Cilantro; chopped
Salt and pepper; to taste

There's a good article with at least 5 recipes for all kinds of salsa at
San Francisco Examiner
/cgibin/examiner/article.cgi?year=1997&month07&day=30&article=EPICURE1305.
dtl

Peel outer covering off tomatillos. Place tomatillos, yellow onions,
jalapenos and garlic on oiled pan and place in 350 F oven. Roast until
soft. Process mixture while still hot in blender or processor. Place in
saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin
and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature.
Add remaining ingredients.

From chef Dan Bailey, The Blue Star restaurant. Posted to CHILEHEADS
DIGEST V4 #055 by Judy Howle howle@ebicom.net on Aug 01, 1997