| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillos; husked |
| 1/2 |
ts |
Salt |
| 1 |
md |
White onnion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Serrano chiles; stemmed and Chopped With seeds and veins |
| 1/2 |
c |
Cilantro leaves; Unchopped |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Vegetable broth |
INSTRUCTIONS
Wash the tomatillos and place in a medium saucepan with enough water to
cover. Add 1/4 teaspoon of the salt and bring to a boil. Cook at a low boil
for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a
food processor bowl.
Add the onion, garlic, serrano chiles and cilantro to the tomatillos and
pulse until the mixture is a slightly chunky puree.
In a large skillet, heat the vegetable oil over medium-high heat. Cook the
pureed tomatillo mixture, along with the remaining 1/4 teaspoon salt, for
about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil,
reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to
taste. (Thin sauce with additional broth if it thickens too much.) Store in
a sealed container in the refrigerator up to 4 days.
Date: Tue, 18 Jun 1996 15:55:16 -0400
From: Leotah@aol.com
Recipe By : Mexican Cooking For Beginners
MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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