Tomatillo Salad with Ancho Chiles

“Tomatillos are covered in a paper-like husk.  Simply peel off the husk and rinse off the sticky stuff.”

photo courtesy of peace and love in the kitchen

Ingredients:

– 1 cup chopped & peeled cucumber
– 3-4 large tomatillos, chopped
– 1 1/2 ounces chihuahua cheese, coarsely cut
– 2 medium Ancho pepper, seeded and sliced into long thin strips
– 1/4 cup fresh cilantro
– 2 tablespoons chopped green onions
– 1 fresh lime,
– salt

Instructions:
Combine all the ingredients in a large wooden bowl. Lightly salt to taste. Let stand for 5-10 minutes in order for flavors to meld. Serve immediately if possible or cover and refrigerate for no more than 2 hours.

Serves 3-4

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