| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 1/2 | c | Chopped yellow onions |
| 1 | tb | Seeded and diced jalapeno chile |
| 2 | lb | Husked and quartered tomatillos |
| 2 | tb | Minced garlic |
| 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Dried oregano |
| 4 | c | Rich chicken stock |
| 1/4 | c | Tequila |
| 1 | tb | Fresh lime juice |
| Kosher salt | ||
| Tabasco or other hot pepper sauce | ||
| 1/4 | c | Chopped fresh cilantro |
| 1 | tb | Sugar |
| 1 | c | Low-fat plain yogurt |
INSTRUCTIONS
"West" Magazine, San Jose Mercury-News, June 27, 1999, p. 30 1. In a large saucepan, heat olive oil and saute onions until soft and lightly browned. Add jalapeno, tomatillos, garlic, cumin and oregano. Saute 5 minutes more. 2. Add stock, bring to a boil, then lower heat and simmer uncovered 10 minutes. Transfer to a blender or food processor and puree, in batches if necessary. Refrigerate until well chilled. 3. At serving time, stir in tequila, lime juice, salt and Tabasco to taste, cilantro, sugar and yogurt. Serves 8 as a starter course. From "From the Earth to the Table" by John Ash (Dutton) Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Jun 28, 1999, converted by MM_Buster v2.0l.
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