| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Diced onions |
| 2 |
|
Cloves garlic; chopped, up to 3 |
| 2 |
c |
Veggie broth or water |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chile powder |
| 8 |
oz |
Canned green chilies |
| 1 |
lb |
Tomatillos; husked rinsed and quartered |
| 2 |
c |
Cilantro; loosely packed |
INSTRUCTIONS
Saute onions, cumin and chile powder in 1/4 cup broth, adding more broth as
needed to keep them from sticking. After about 5 minutes, add green chilies
and saute a few more minutes. Add tomatillos, cilantro and remaining broth
and cook until tomatillos are softened and liquid is reduced to desired
consistency. If you want a really smooth sauce, blenderize. I just serve it
chunkyish. I add ff sour cream for a creamier sauce - I've never tried it,
but I suppose tofu would work as well . . .
Posted to fatfree digest by [email protected] on Oct 9, 1999, converted by
MM_Buster v2.0l.
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