Quick-cooked Tomatillo-chile Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			8	Servings

INGREDIENTS

1	lb	Fresh tomatillos, 11
		medium husked and
		washed
3		Fresh serrano peppers
		stemmed
1	T	Chopped fresh cilantro
1		Onion, chopped
1		Large clov garlic, peeled
		and chopped
1	t	Vegetable oil
2	c	Low sodium chicken broth
		defatted
		Salt, to taste

INSTRUCTIONS

See Substitutions.  Have the measure of broth ready.  Cook fresh
serrano or jalapeno peppers in boiling salted water until  tender ~
about 5 minutes. (NOTE - If using fresh tomatillos, cook  them with
chiles.)  Place tomatillos and chiles in a blender or food processor,
along with  cilantro, onion, and garlic.  Stir.  Process until smooth,
but retain  a little texture.  See TIP!  Heat oil in a medium-large
non-stick skillet set over  medium-high heat.  When oil is hot   --
enough to make a drop of the  puree sizzle sharply -- pour the
tomatillo mixture in the skillet all  at once and stir constantly for 4
to 5 minutes, until mixture becomes  darker and thicker.  Add broth,
return to a boil, reduce the heat to medium and simmer  until thick
enough to coat a spoon, about 10 to 15 minutes.  Season  with salt, as
needed.   Makes 2 cups.  Use as an ingredient, a sauce,  a salsa, etc.
__________ TIP! Transfer the contents of the blender or  food processor
to an "easy-to-handle" bowl. SUBstitutions Fresh  tomatillos = two
13-oz cans of tomatillos; Fresh chile peppers = up  to 1 tablespoon
diced, canned peppers; 3 Serrano peppers = 2  jalapenos. Drain canned
ingredients NOTES : Taste the chile peppers.  Sometimes serranos are
hotter than jalapenos. The shelf-life is short  ~ refrigerate up to 4
days.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 36 Calories From Fat: 13 Total Fat: 1.5g Cholesterol: 0mg Sodium: 55.6mg Potassium: 219.4mg Carbohydrates: 4.9g Fiber: 1.2g Sugar: 2.7g Protein: 1.9g