[CH] Tomatillo Salsa recipes

Shantihhh@aol.com
Thu, 26 Apr 2001 16:03:39 EDT 

I don't remember where I got this recipe, but it's great!

Ninfinas green sauce


Notes: This sauce is popular in many Mexican Restaurants down here in

Houston. Ninfa's was one of the first restaurants to serve this sauce. You

get it when you get your salsa and chips before your meal.


Ingredients:

3 medium Avocados

3 medium Green Tomatoes

4 fresh Tomatillos (find in your specialty fresh produce section of a

grocery store)

3 cloves Garlic

2-3 Sprigs Cilantro

2-6 Jalapenos or I prefer Serranos in this

1 1/2 C. Sour Cream

Salt to Taste

Preparation Instructions:

Peel avocados and place them in a blender. In a medium saucepan, boil

tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from

sauce pan and place all ingredients in a blender with the avocados. Add sour

cream and blend until smooth.
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               *  Exported from  MasterCook  *


                            Oaks Tomato Salsa


Recipe By     : Chef David Del Nagros, The Oaks at Ojai, Ojai CA

Serving Size  : 1    Preparation Time :0:00

Categories    : Chefs                            Salsas

                Sauces


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      cup           onion -- chopped

   1      teaspoon      garlic -- minced

     1/2  teaspoon      olive oil

                        Combine the above in skillet and saute

                        until onion is clear.

     1/2  teaspoon      oregano

   1 1/4  teaspoons     ground sage

     1/2  teaspoon      cumin

     1/2  teaspoon      dry mustard

                        Sprinkle the above over onion mixture and

                        continue cooking

   1      cup           tomatillos -- chopped

     1/4  cup           jalapenos -- minced

                        Add the above to skillet and continue

                        cooking until tomatillos are tender

                    

   3      pounds        tomatoes -- chopped

   4      ounces        tomato puree

   6      ounces        canned green chilies -- chopped

   2      tablespoons   cider vinegar

   2      tablespoons   cilantro (optional) -- minced

   1      tablespoon    lemon juice

   2      tablespoons   scallions -- minced

   2      tablespoons   parsley -- minced


Mix all ingredients in a large bowl and store in a one quart jar. Put

the surplus in a covered dish and use as a very flavorful sauce on

almost anything.
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 *  Exported from  MasterCook  *


             Green Sauce (Salsa Verde) A La Chef Bruce Auden


Recipe By     : Chef Bruce Auden, Biga in San Antonio

Serving Size  : 1    Preparation Time :0:00

Categories    : Salsas                           Sauces

                Tex-Mex                          Cookbook

                Mexican


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      tablespoon    olive oil

   3      cloves        garlic -- halved

   2                    serrano chiles -- stemmed and minced

   6                    scallions -- chopped

   6                    tomatillos -- husked and

                        -- quartered

   1      cup           dry white wine

   3                    poblano chiles -- roasted, peeled,

                        -- stemmed, seeded

   1      cup           fresh cilantro -- chopped

                        salt


IN A MEDIUM-SIZED SKILLET, heat the olive oil over high heat.  Add the garlic,

serranos, scallions, and tomatillos and cook, stirring occasionally, for 4 to 
6

minutes, or until the tomatillos start to discolor slightly.  Deglaze with the

wine, stirring to dissolve any browned bits, and bring to a boil.  Boil for 30

seconds.


Transfer the contents of the skillet to a blender, add the poblano chiles and

cilantro, and puree until smooth.  Season to taste with salt.  Use immediately

as a sauce for cooked dishes, or chill and serve as a table sauce.  It will

keep, tightly capped, in the refrigerator for up to 1 day.


Source: Nuevo Tex-Mex, Festive New Recipes from Just North of the Border, by

David Garrido and Robb Walsh, Chronicle Books, 1998.  Garrido is presently 
head

chef at Jeffrey's in Austin.  Walsh is a writer and former food editor of the

Austin Chronicle, and is founder/head judge of world's largest hot sauce

contest: Austin Hot Sauce Contest.


Note: The authors say that this sauce was invented by Bruce Auden, of Biga in

San Antonio who sometimes serves it on chicken stuffed with cheese.  In his

book, Chef Garrido says he uses it warm as a sauce for enchiladas and other

cooked dishes and he serves it chilled for chips and tacos.


Mary-Anne, Moderator
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San Francisco Bay Area
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"Who plants the seed beneath the sod, and waits to see, believes in God."