[CH] Slightly OT - Help With Tomatillos 1
Jim Weller (Jim.Weller@salata.com)
01 Apr 01 21:43:50 -0800
-=> Quoting "Stewart Rodrigues" to All <=-
"R> Not quite chile/chilli related
They are if you combine them!
"R> but I have just got back from holiday
"R> and my garden is full of RIPE tomatillos - so ripe that they are
"R> falling off onto the ground! My problem is.. what can I do with them?
"R> Any advice and recipes gratefully received :)
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde
Categories: Mexican, Salsa, Sauces, Chilies
Yield: 3 Cups
1 lb Fresh tomatillos, husked and
-washed -or-
13 oz Cans tomatillos, drained
3 Serrano chiles -or-
2 Jalapeno chiles, stemmed
5 Cilantro sprigs, roughly
-chopped
1 sm Onion, chopped
1 lg Garlic clove, peeled and
-roughly chopped
1 tb Lard or vegetable oil
2 c Poultry or meat broth
1/2 ts Salt (if necessary)
Boil the fresh tomatillos and chiles in salted water to cover until
tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place
the tomatillos and chiles (raw ones if using canned tomatillos) in a
blender or food processor, along with the coriander, onion and garlic;
if using a blender, stir well. Process until smooth, but still
retaining a little texture. Heat the lard or vegetable oil in a
medium-large skillet set over medium-high. When hot enough to make a
drop of the puree sizzle sharply, pour it in all at once and stir
constantly for 4-5 minutes, until darker and thicker. Add the broth,
let return to a boil, reduce the heat to medium and simmer until thick
enough to coat a spoon, about 10 minutes. Season with salt.
Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.
MMMMM
YK Jim