Quick-cooked Tomatillo-chile Sauce / Salsa Verde Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh tomatillos, husked and washed -or-
13 ounce: Cans tomatillos, drained
3: Serrano chiles -or-,
2: Jalapeno chiles, stemmed
5: Cilantro sprigs, roughly chopped
1 small: Onion, chopped
1 large: Garlic clove, peeled and roughly chopped
1 tbsp: Lard or vegetable oil,
2 cup: Poultry or meat broth,
1/2 tsp: Salt, if necessary
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp