INGREDIENTS

INSTRUCTIONS

You will need a large skillet or heavy saucepan and either a blender or
food processor. Heat the oil in a large heavy skillet or saucepan over
medium high heat. Add garlic and onion and cook, stirring occasionally,
until onion is transparent. Add chiles and cook for one minute more. Add
tomatillos, then pour in broth and add sugar and salt. Bring to a boil,
lower heat and gently simmer uncovered for thirty minutes. Remove from heat
and let cool. Taste for salt and adjust if necessary. You can either mash
the tomatillos with a fork to produce a coarse-textured salsa, or transfer
the sauce to a food processor or blender to be briefly processed to a
smooth texture. Transfer sauce to a serving dish and just before serving,
stir in coriander leaf. Yield: approximately 2 cups medium-hot green salsa.
Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A30
Posted to EAT-L Digest  5 November 96
Date:    Wed, 6 Nov 1996 20:34:05 -0600
From:    Jackie Bordelon <jbord@PREMIER.NET>
NOTES : When tomatillos are in season they can be easily cooked by peeling
off the paper-like
covering, and then simply boiling the fruits in several inches of water
until softened. We also
freeze cooked tomatillos for use in the cold months. This salsa has great
flavor and a little heat.
It can be made with pre-cooked, frozen, and defrosted tomatillos, as well
as
canned or fresh
cooked tomatillos.

A Message from our Provider:

“Jesus: right way, only truth, best life.”