[CH] Not Really OT: A Tomatillo Recipe - x/p DePepperMan
RisaG (radiorlg@home.com)
Fri, 6 Apr 2001 12:41:34 -0400
I made this today and it came out delicious. I am going to serve it over
salmon steaks tonight.
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Salsa Verde Cocida
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Rick Bayless' Mexican Kitchen
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1 lb tomatillos (10-12), husked & rinsed
fresh serrano chiles (roughly 3), to taste
1.5 tbsp olive oil or vegetable oil
1 med white onion (6 oz), roughly chopped
2 lg cloves garlic, peeled & roughly chop
2 cups vegetable broth, less or more
1/3 cup cilantro, roughly chopped
salt, more or less*
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For the tomatillos and chiles:
The Roasting Method:
Lay the tomatillos and chiles on a bakign sheet and place about 4 inches
below a very hot broiler. When the tomatillos and chiles blister, blacken
and soften on one side, about 5 minutes, turn them over and roast the other
side.
Transfer tomatillos, chiles and any accumulated juices to a food processor
or blender.
The puree:
Heat 1 tbsp of the oil in a deep, medium large (9-10 inch) heavy skillet
over medium. Add the onion and cook, stirring often, until deep golden,
about 8 minutes. Stir in the garlic and cook a minute longer, then scrape
the browned mixture into the processor or blender. If using a blender, cover
it loosely. Now, pulse whatever machine you're using to reduce the
ingredients to a rough-looking puree - smooth enough to hold together, but
rough enough to keep it from that uninteresting baby-food blahness.
Finishing the Sauce: Wipe the skillet clean, then heat the remaining 1/2
tbps of the oil 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, as your sauce base sears and sizzles into a darker and thicker
mass. (You'll notice that characteristic roasty, tangy aroma fill the
kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium
and simmer briskly until thick enough to coat a spoon, about 10 minutes.
(You can chedck the consistency by spooning a little on a plate; If it looks
watery, solids separating quickly from the broth, simmer it longer; if it
mounds thickly, stir in a little broth or water.) Stir in cilantro, then
taste and season with salt.
Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen,
whiz it in the blender or processor to get it back to a beautiful texture.
Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.
Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick
says in the recipe. No need to fool with this at all. Great the way it is.
* Salt depends on how salty the broth is. If it is very salty, then little
will be needed. If it is low sodium, then it will need more.
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RisaG