[CH] green sauce
Alex Silbajoris (asilbajo@hotmail.com)
Thu, 06 Sep 2001 12:48:50
Last night I made another round of a basic green sauce I've been working on.
It's a little different each time; if it had a recipe, it would start with
"Go out to the garden..."
I got started on this after reading the ingredient lists on some commercial
green enchilada sauces. The main ingredients are so basic that I thought "I
can do this," and on some brands the list goes on past thickeners and
stabilizers into strange chemicals and finally artificial colors.
I picked a big unripe pimento that has been weighing the plant down, a green
cowhorn, and a pair of green jalapenos. I got four medium green tomatoes.
I looked through the tomatillos, but didn't find any fruit ready. I added
some banana peppers I had on the counter - are these hot? Who knows? Who
cares? - I added one medium onion and four or five cloves of garlic.
I chopped all these to thumb-tip size, and simmered them gently in a little
bit of water for about fifteen minutes. I let it cool, and ran it through
the food processor to get a uniform texture. I put it back in the pot and
added salt, cumin, and oregano powder, then just let it heat through for a
few minutes. The result was slightly hot, probably one of those sneaky
banana peppers playing tricks.
For this round, I diced some leftover pork roast to make something like the
Carnitas that our favorite Mexican place makes. I'd like to make a bigger
batch of this sauce and use it in a casserole (I've already made a few
rounds of enchiadas this way) or as a base for a green or white chili
recipe.
- A
I'm good enough, I'm smart enough, and doggone it, El Grande likes me.
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