| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh tomatillos; husked and washed or two 13oz cans, drained |
| Fresh hot chiles to taste (2 jalapenos or 3 serranos or 1 ? habanero) | ||
| 5 | Sprigs fresh cilantro (coriander leaves) (up to 6) | |
| 1 | sm | Onion; chopped |
| 1 | lg | Clove garlic; chopped |
| 1 | tb | Vegetble broth |
| 2 | c | Vegetable broth |
| Salt to taste |
INSTRUCTIONS
1. Boil the fresh tomatillos and chiles in salted water to cover until tender, about 10-15 minutes, drain. If using canned, just drain. 2. In a blender or food processor puree chiles and tomatillos along with the cilantro, onion & garlic; If using a blender, stir well, but make sure the mixture still has some texture. 3. Heat the tablespoon of vegetable broth in a large skillet over medium high heat. When hot, pour in puree all at once and stir constantly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste. Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13, 1997
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