| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillos |
| 1 |
c |
Cold water |
| 4 |
|
Cloves garlic; chopped |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Jalepeno or serrano peppers; chopped |
|
|
Fresh cilantro; (optional) |
| 2 |
tb |
Salad oil |
| 2 |
ts |
Salt |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes.
Drain. Place in blender container with 1 cup cold water, garlic, peppers,
onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and
pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes.
If too sour, add another tsp. sugar. Variation: for a sauce with a
"toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning
frequently, until the husks are quite brown and the fruit is soft. Remove
the husk and use the tomatillos. Do not puree the sauce for a chunkier,
salsa-type sauce.
Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas
and tostadas.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998
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